restaurant manager

Education:

Secondary (high) school graduation certificate.

Tasks:

• 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.
• Train staff.
• Conduct performance reviews.
• 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.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Provide customer service.
• Manage events.
• Plan, organize, direct, control and evaluate daily operations.

Supervision:

11-15 people.

Work conditions and physical capabilities:

• Fast-paced environment.
• Attention to detail.

Personal suitability:

• Client focus.
• Efficient interpersonal skills.
• Organized.
• Team player.

Employment terms options:

• Evening.

Experience:

2 years to less than 3 years.

Employment terms options:

• Day.
• Weekend.