restaurant manager

Education:

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

Budgetary responsibility:

$1,500,001 - $4,000,000.

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 .
• Monitor revenues to determine labour cost .
• Monitor staff performance .
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• Balance cash and complete balance sheets, cash reports and related forms.
• Conduct performance reviews.
• Cost products and services.
• Organize and maintain inventory.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Provide customer service.

Supervision:

5-10 people.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Attention to detail.

Personal suitability:

• Accurate.
• Dependability.
• Reliability.

Employment terms options:

Evening.

Experience:

1 year to less than 2 years.

Employment terms options:

Morning. Night. Day. Weekend.