restaurant manager

Education:

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

Tasks:

• 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.
• Determine type of services to be offered and implement operational procedures.
• Conduct performance reviews.
• Cost products and services.
• 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.
• Leading/instructing individuals.
• Address customers' complaints or concerns.
• Provide customer service.
• Manage events.

Supervision:

5-10 people.

Security and safety:

Reference required.

Work conditions and physical capabilities:

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

Personal suitability:

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

Screening questions:

Do you have experience working in this field?.

Employment terms options:

Evening. Shift.

Experience:

2 years to less than 3 years.

Employment terms options:

Weekend. Overtime required.