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
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Cost products and services
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Supervision
3-4 people
Certificates, licences, memberships, and courses
Safe Food Handling certificate
Computer and technology knowledge
Electronic cash register
MS Excel
MS Outlook
MS Word
Point of sale system
Transportation/travel information
Public transportation is available
Work conditions and physical capabilities
Fast-paced environment
Tight deadlines
Repetitive tasks
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Personal suitability
Accurate
Client focus
Dependability
Efficient interpersonal skills
Flexibility
Organized
Reliability
Team player
Employment terms options
Evening
Shift
Experience
2 years to less than 3 years
Employment terms options
Morning
Day
Weekend
Health benefits
Health care plan
Other benefits
Other benefits
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Restaurant manager • Tsawwassen, BC, CA
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