restaurant manager

Education:

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

Budgetary responsibility:

$500,001 - $1,500,000.

Tasks:

• Analyze budget to boost and maintain the restaurant's profits.
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Plan and organize daily operations.
• Recruit staff.
• Enforce provincial/territorial liquor legislation and regulations.
• Ensure health and safety regulations are followed.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Provide customer service.

Supervision:

11-15 people.

Work conditions and physical capabilities:

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

Personal suitability:

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

Experience:

2 years to less than 3 years.