Assistant manager, restaurant

Work Term:

Permanent

Work Language:

English

Hours:

40 hours per week

Education:

College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Experience:

1 year to less than 2 years or equivalent experience

• Rural area
• Food service establishment

• 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
• 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
• 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
• Manage events
• Supervise and co‑ordinate activities of staff who prepare and portion food
• Prepare food order summaries for chef
• Prepare budget and cost estimates
• Maintain records of stock, repairs, sales and wastage
• Establish work schedules
• Estimate ingredient and supplies required for meal preparation
• Ensure that food and service meet quality control standards

• 5-10 people

• Safe Food Handling certificate
• Pro Serve program

• Do you have experience working in this field?

• Evening
• Morning
• Weekend