restaurant manager

Education:

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

Tasks:

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations .
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Supervise staff.
• Train 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.
• Leading/instructing individuals.
• Address customers' complaints or concerns.
• Provide customer service.
• Manage events.
• Plan, organize, direct, control and evaluate daily operations.

Supervision:

Staff in various areas of responsibility.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Repetitive tasks.
• Attention to detail.
• Standing for extended periods.
• Large workload.

Personal suitability:

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

Government programs:

Recognized employer.

Experience:

2 years to less than 3 years.