Restaurant manager

Overview

Languages:

English

• College/CEGEP
• or equivalent experience

1 year to less than 2 years

On site

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
• 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
• 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
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
  
  Tight deadlines
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Large workload