Restaurant manager

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience

• 1 year to less than 2 years

• Analyze budget to boost and maintain the restaurant's profits
• Evaluate daily operations
• Monitor revenues to determine labour cost
• Monitor staff performance
• 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
• 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
• Address customers' complaints or concerns
• Provide customer service
• Monitor quality and production levels
• Plan, organize, direct, control and evaluate daily operations

• More than 20 people

• Safe Food Handling certificate

• Health care plan

• Bonus
• Group insurance benefits

• Durée de l'emploi:
  Permanent
• Langue de travail:
  Anglais
• Heures de travail: 35 hours per week