restaurant assistant manager

Education:

College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year.

Tasks:

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations .
• Modify food preparation methods and menu prices according to the restaurant budget .
• Monitor revenues to determine labour cost .
• Monitor staff performance .
• Supervise staff.
• Determine type of services to be offered and implement operational procedures.
• Balance cash and complete balance sheets, cash reports and related forms.
• Cost products and services.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Negotiate with clients for catering or use of facilities.
• Participate in marketing plans and implementation.
• Leading/instructing individuals.
• Address customers' complaints or concerns.
• Provide customer service.
• Manage events.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Repetitive tasks.
• Standing for extended periods.

Personal suitability:

• Accurate.
• Client focus.
• Efficient interpersonal skills.
• Excellent oral communication.
• Excellent written communication.
• Flexibility.
• Organized.
• Reliability.
• Team player.
• Ability to multitask.

Employment terms options:

Early morning. Evening.

Experience:

1 year to less than 2 years.

Employment terms options:

Morning. Day. Weekend.