restaurant manager
Education:
Secondary (high) school graduation certificate.
Work setting:
Rural area.
Relocation costs not covered by employer.
Budgetary responsibility:
$100,001 - $500,000.
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 staff performance .
- Plan and organize daily operations.
- Set staff work schedules.
- Supervise staff.
- Train staff.
- Enforce provincial/territorial liquor legislation and regulations.
- 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.
- Leading/instructing individuals.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
Supervision:
3-4 people. 5-10 people.
Certificates, licences, memberships, and courses :
- Serving It Right Certificate.
- Safe Food Handling certificate.
- Food Safety Certificate.
Computer and technology knowledge:
Point of sale system.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Repetitive tasks.
- Attention to detail.
- Standing for extended periods.
Personal suitability:
- Client focus.
- Dependability.
- Efficient interpersonal skills.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
Screening questions:
- Are you available for shift or on-call work?.
- Are you available to start on the date listed in the job posting?.
- Do you have experience working in this field?.
- Do you have the required certifications listed in the job posting?.
- Do you meet the language requirements listed in the job posting for the position (English or French)?.
Employment terms options:
Evening.
Experience:
1 year to less than 2 years.
Employment terms options:
- Flexible hours.
- Day.
- Weekend.