restaurant manager
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Languages
English Education
College/CEGEP Experience
1 year to less than 2 years Location
On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities
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 Set staff work schedules 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 Leading/instructing individuals Address customers' complaints or concerns Provide customer service Supervision
5-10 people 11-15 people Experience and specialization
Computer and technology knowledge
Electronic cash register MS Office Point of sale system Additional information
Security and safety
Criminal record check Transportation/travel information
Public transportation is available Work conditions and physical capabilities
Fast-paced environment Tight deadlines Repetitive tasks Attention to detail Standing for extended periods Personal suitability
Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask
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