Restaurant manager

Overview Languages

English

• College/CEGEP
• or equivalent experience

1 to less than 7 months

Work must be completed at the physical location. There is no option to work remotely.

• 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
• 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
• 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

• Smart Serve

• MS Access
• MS Excel
• MS Office
• MS Outlook
• MS Windows
• MS Word

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Standing for extended periods

• Accurate
• Client focus
• Dependability
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask