Restaurant Manager
4 weeks ago
Education: College/CEGEP
- Experience: 2 years to less than 3 years
- **Budgetary responsibility**:
- 0 - $100,000
- ** 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
- Monitor staff performance
- Plan and organize daily operations
- 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
- Cost products and services
- 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
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- ** Supervision**:
- More than 20 people
- ** Work conditions and physical capabilities**:
- Fast-paced environment
- Attention to detail
- Standing for extended periods
- Large workload
- ** Personal suitability**:
- Client focus
- Efficient interpersonal skills
- Flexibility
- Organized
- Team player
- Ability to multitask
- ** Screening questions**:
- Are you currently legally able to work in Canada?
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 35 hours per week
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