restaurant manager
Education:
Secondary (high) school graduation certificate. or equivalent experience.
Work setting:
Relocation costs covered by employer.
Budgetary responsibility:
$100,001 - $500,000.
Tasks:
- 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.
- 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.
- Address customers' complaints or concerns.
- Provide customer service.
- Plan, organize, direct, control and evaluate daily operations.
Supervision:
5-10 people.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Repetitive tasks.
- Handling heavy loads.
- Physically demanding.
- Attention to detail.
- Combination of sitting, standing, walking.
- 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.
Employment terms options:
Evening.
Experience:
1 year to less than 2 years.
Employment terms options:
- Shift.
- Flexible hours.
- Morning.
- On call.
- Day.
- Weekend.
- Overtime required.
- Overtime available.