restaurant manager
1 month ago
- Education: College/CEGEP
- Experience: 2 years to less than 3 yearsTasks
- Analyze budget to boost and maintain the restaurant's profits
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Modify food preparation methods and menu prices according to the restaurant budget
- 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
- Conduct performance reviews
- Cost products and services
- Enforce provincial/territorial liquor legislation and regulations
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Address customers' complaints or concerns
- Manage events
- Plan, organize, direct, control and evaluate daily operationsSupervision
- 11-15 people
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 44 hours per week
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