restaurant manager

Your 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 .
• 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.
• Balance cash and complete balance sheets, cash reports and related forms.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Participate in marketing plans and implementation.
• Leading/instructing individuals.
• Address customers' complaints or concerns.
• Provide customer service.

5-10 people.

Requirements

Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.

Personal suitability

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

2 years to less than 3 years.

Other

Employment terms options Evening.

Employment terms options Morning. On call. Day. Weekend. Overtime required.