Restaurant manager

Education:

Secondary (high) school graduation certificate

Experience:

3 years to less than 5 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
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
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service
SUPERVISION   11-15 people
WORK CONDITIONS AND PHYSICAL CAPABILITIES   Fast-paced environment
Work under pressure
Attention to detail
PERSONAL SUITABILITY   Client focus
Efficient interpersonal skills
Organized
Reliability
Team player
Ability to multitask
EMPLOYMENT TERMS OPTIONS   Evening
Shift
EMPLOYMENT TERMS OPTIONS   Morning
Day
Weekend

Work Term:

Permanent

Work Language:

English

Hours:

30 to 40 hours per week