restaurant manager
Your 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.
- 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.
- 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.
- Provide customer service.
3-4 people.
Requirements
Education Secondary (high) school graduation certificate. or equivalent experience.
Personal suitability
- Accurate.
- Client focus.
- Dependability.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Initiative.
- Judgement.
- Time management.
1 year to less than 2 years.
What we offer
- Shift.
- Flexible hours.
- Morning.
- Day.
- Weekend.
Other
Work setting Food service establishment.
Cook (general). Work conditions and physical capabilities
- Fast-paced environment.
- Work under pressure.
- Repetitive tasks.
- Physically demanding.
- Attention to detail.
- Combination of sitting, standing, walking.
- Standing for extended periods.
Employment terms options
- Evening.