manager, restaurant
Education:
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.
Work setting:
Urban area. Various locations.
Tasks:
- Analyze budget to boost and maintain the restaurant's profits.
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
- Evaluate daily operations .
- Recruit staff.
- Set staff work schedules.
- Determine type of services to be offered and implement operational procedures.
- Cost products and services.
- Organize and maintain inventory.
- Ensure health and safety regulations are followed.
- Participate in marketing plans and implementation.
- Address customers' complaints or concerns.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Handling heavy loads.
- Attention to detail.
- Combination of sitting, standing, walking.
- Standing for extended periods.
- Large workload.
Personal suitability:
- Accurate.
- Client focus.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
Employment terms options:
- Early morning.
- Evening.
- Shift.
Experience:
3 years to less than 5 years.
Employment terms options:
- Morning.
- Night.
- Day.
- Weekend.
Support for youths:
- Offers on-the-job training tailored to youth.
- Offers mentorship, coaching and/or networking opportunities for youth.
- Provides awareness training to employees to create a welcoming work environment for youth.