Restaurant Manager

Work setting

• Rural area
• Relocation costs covered by employer

• $100,001 - $500,000

• 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 staff performance
• Supervise 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
• 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
• Manage events

• 5-10 people

• Beverage services manager certification
• Responsible Beverage Service Certificate
• Safe Food Handling certificate

• MS Excel
• MS Office
• MS Outlook
• MS Power Point
• MS Word

• Basic security clearance

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Large workload

• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Ability to multitask

• Shift
• Flexible hours

• On call

• Free parking available
• Parking available