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Restaurant Manager
3 months ago
Education:
Secondary (high) school graduation certificate
- Experience: 1 to less than 7 months
Tasks:
- Plan, organize, direct, control and evaluate daily operations
- Determine type of services to be offered and implement operational procedures
- Conduct performance reviews
- Cost products and services
- Organize and maintain inventory
- Monitor revenues and modify procedures and prices
- 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
- Develop, implement and analyze budgets
- Participate in marketing plans and implementation
- Set staff work schedules and monitor staff performance
- Address customers' complaints or concerns
- Provide customer service
- Recruit, train and supervise staff
Supervision:
- 1 to 2 people
Personal suitability:
- Accurate
- Client focus
- Efficient interpersonal skills
- Excellent written communication
- Flexibility
- Organized
- Reliability
- Work Term: Permanent
- Work Language: English
- Hours: 35 to 40 hours per week
