restaurant manager

Education:

College/CEGEP.

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 .
• Modify food preparation methods and menu prices according to the restaurant budget .
• Monitor revenues to determine labour cost .
• Plan and organize daily operations.
• Set staff work schedules.
• Balance cash and complete balance sheets, cash reports and related forms.
• 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.

Personal suitability:

Team player.

Government programs:

Recognized employer.

Experience:

3 years to less than 5 years.

Employment terms options:

• Night.
• To be determined.
• Weekend.