restaurant manager

Education:

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

Tasks:

• Analyze budget to boost and maintain the restaurant's profits.
• Modify food preparation methods and menu prices according to the restaurant budget .
• Monitor staff performance .
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• 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.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.

Government programs:

Recognized employer.

Experience:

3 years to less than 5 years.

Health benefits:

Health care plan.