restaurant manager

Education:

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

Tasks:

• Analyze budget to boost and maintain the restaurant's profits.
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Modify food preparation methods and menu prices according to the restaurant budget .
• Monitor revenues to determine labour cost .
• Recruit 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.
• Negotiate arrangements with suppliers for food and other supplies.
• Negotiate with clients for catering or use of facilities.
• Participate in marketing plans and implementation.

Work conditions and physical capabilities:

Work under pressure. Attention to detail.

Experience:

2 years to less than 3 years.