restaurant manager

Education:

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

Tasks:

• Evaluate daily operations .
• Monitor revenues to determine labour cost .
• Monitor staff performance .
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Train staff.
• Determine type of services to be offered and implement operational procedures.
• Conduct performance reviews.
• Negotiate arrangements with suppliers for food and other supplies.
• Negotiate with clients for catering or use of facilities.
• Address customers' complaints or concerns.
• Manage events.
• Train staff in job duties, sanitation and safety procedures.
• Supervise and co-ordinate activities of staff who prepare and portion food.
• Maintain records of stock, repairs, sales and wastage.
• Establish work schedules.
• Ensure that food and service meet quality control standards.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Attention to detail.
• Standing for extended periods.
• Walking.

Personal suitability:

• Client focus.
• Dependability.
• Efficient interpersonal skills.
• Excellent oral communication.
• Team player.

Employment terms options:

• Evening.

Experience:

2 years to less than 3 years.

Employment terms options:

• Morning.
• Day.
• Weekend.

Financial benefits:

• Gratuities.