Restaurant Manager

Education: Secondary (high) school graduation certificate
- Experience: 2 years to less than 3 years
**Tasks**:

- 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
- 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
- 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
- Address customers' complaints or concerns
- Provide customer service
**Work conditions and physical capabilities**:

- Fast-paced environment
- Attention to detail
**Personal suitability**:

- Client focus
- Flexibility
- Organized
- Reliability
- Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week