manager, restaurant
Your tasks
- Analyze budget to boost and maintain the restaurant's profits.
- 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.
- 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.
- 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.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
More than 20 people.
Requirements
Education College/CEGEP.
Certificates, licences, memberships, and courses
- Smart Serve.
- Safe Food Handling certificate.
- Food Safety Certificate.
Specialization or experience Green economy sector.
Security and safety
- Basic security clearance.
- Criminal record check.
Personal suitability
- Accurate.
- Client focus.
- Dependability.
- Excellent oral communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
Screening questions
- Are you available to start on the date listed in the job posting?.
- Do you have experience working in this field?.
- Do you have the required certifications listed in the job posting?.
- Do you meet the language requirements listed in the job posting for the position (English or French)?.
3 years to less than 5 years.
Other
Work setting Urban area.
Work conditions and physical capabilities
- Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Repetitive tasks.
- Physically demanding.
- Attention to detail.
- Combination of sitting, standing, walking.
Employment terms options Evening.
Employment terms options Morning. Night. Day. Weekend.