restaurant manager

Your tasks

• Analyze budget to boost and maintain the restaurant's profits.
• 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.
• Recruit staff.
• Set staff work schedules.
• Supervise staff.
• 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.
• Cost products and services.
• Enforce provincial/territorial liquor legislation and regulations.
• 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.

Requirements

Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.

Computer and technology knowledge

• MS Access.
• MS Excel.
• MS Office.
• MS Outlook.
• MS Windows.
• MS Word.
• Spreadsheet.

Personal suitability

• Accurate.
• Client focus.
• Dependability.
• Efficient interpersonal skills.
• Excellent oral communication.
• Excellent written communication.
• Organized.
• Team player.
• Ability to multitask.

3 years to less than 5 years.

Other

Supervision 16-20 people.

Work conditions and physical capabilities

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Attention to detail.
• Combination of sitting, standing, walking.
• Large workload.

Employment terms options Day.