restaurant manager

Education:

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

Tasks:

• Analyze budget to boost and maintain the restaurant's profits.
• Evaluate daily operations .
• Monitor revenues to determine labour cost .
• Monitor staff performance .
• Plan and organize daily operations.
• Recruit staff.
• Supervise staff.
• Train staff.
• Enforce provincial/territorial liquor legislation and regulations.
• Organize and maintain inventory.
• Negotiate with clients for catering or use of facilities.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Organize buffets and banquets.

Supervision:

5-10 people.

Computer and technology knowledge:

Point of sale system.

Personal suitability:

Organized.

Employment terms options:

Evening.

Experience:

1 year to less than 2 years.

Employment terms options:

Shift. Flexible hours. Morning. Weekend.