restaurant manager

Education:

College/CEGEP.

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 staff performance .
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• Determine type of services to be offered and implement operational procedures.
• 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.
• Leading/instructing individuals.
• Address customers' complaints or concerns.
• Provide customer service.

Supervision:

5-10 people.

Work conditions and physical capabilities:

• Fast-paced environment.
• Tight deadlines.
• Attention to detail.
• Combination of sitting, standing, walking.

Personal suitability:

• Accurate.
• Client focus.
• Efficient interpersonal skills.
• Excellent oral communication.
• Excellent written communication.
• Organized.
• Team player.

Screening questions:

1. Are you available to start on the date listed in the job posting?.
2. Do you have experience working in this field?.

Experience:

1 year to less than 2 years.

Employment terms options:

Shift.