restaurant manager

Education:

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

Tasks:

• Monitor revenues to determine labour cost .
• Monitor staff performance .
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Supervise staff.
• Balance cash and complete balance sheets, cash reports and related forms.
• Conduct performance reviews.
• Cost products and services.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Participate in marketing plans and implementation.
• Leading/instructing individuals.
• Address customers' complaints or concerns.
• Provide customer service.

Supervision:

50-100 people.

Work conditions and physical capabilities:

Fast-paced environment. Attention to detail.

Personal suitability:

• Excellent oral communication.
• Excellent written communication.
• Ability to multitask.

Experience:

1 year to less than 2 years.