manager, restaurant

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• Evaluate daily operations
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• 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 with clients for catering or use of facilities
• Address customers' complaints or concerns
• Manage events

Financial benefits

• Bonus
• Gratuities

Other benefits

• Other benefits
• Work Term : Permanent
• Work Language : English
• Hours : 35 to 40 hours per week