Operations manager, restaurant

Education: College/CEGEP.

Tasks:

• Plan and organize daily operations.
• Determine type of services to be offered and implement operational procedures.
• Balance cash and complete balance sheets, cash reports and related forms.
• Conduct performance reviews.
• 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.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Provide customer service.

Supervision:

Staff in various areas of responsibility.

Work conditions and physical capabilities:

• Work under pressure.
• Repetitive tasks.
• Attention to detail.

Personal suitability:

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

Experience:

2 years to less than 3 years.