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:

• Analyze budget to boost and maintain the restaurant's profits.
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• 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.
• Train staff.
• Balance cash and complete balance sheets, cash reports and related forms.
• Conduct performance reviews.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Leading/instructing individuals.
• Address customers' complaints or concerns.
• Provide customer service.

Supervision:

11-15 people. Staff in various areas of responsibility.

Certificates, licences, memberships, and courses :

• Smart Serve.
• Safe Food Handling certificate.
• Food Safety Certificate.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Physically demanding.
• Attention to detail.
• Combination of sitting, standing, walking.
• Standing for extended periods.

Personal suitability:

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

Screening questions:

1. Do you have experience working in this field?.
2. Do you have the required certifications listed in the job posting?.
3. Do you meet the language requirements listed in the job posting for the position (English or French)?.

Employment terms options:

• Evening.
• Shift.

Experience:

2 years to less than 3 years.

Employment terms options:

• Flexible hours.
• Morning.
• Night.
• On call.
• Day.
• Weekend.

Financial benefits:

Gratuities.