Restaurant manager

Overview  Languages  English
Education   Secondary (high) school graduation certificate
Experience  2 years to less than 3 years
On site  Work must be completed at the physical location. There is no option to work remotely.
Responsibilities  Tasks   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
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Manage events
Supervision   5-10 people
Additional information  Work conditions and physical capabilities   Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Handling heavy loads
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Benefits  Financial benefits   Gratuities

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