restaurant manager

Education:

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

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.
• Conduct performance reviews.
• 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.
• Interview, hire and provide training for staff.

Experience:

2 years to less than 3 years.

Support for newcomers and refugees:

Supports newcomers and/or refugees with foreign credential recognition.

Support for youths:

Offers on-the-job training tailored to youth.