restaurant manager

Restaurant Manager

Overview

Languages : English

Education

College, CEGEP or other non‑university certificate or diploma from a program of 1 year to 2 years

Experience

1 year to less than 2 years

Work must be completed at the physical location. No option for remote work.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits
• Evaluate daily operations
• Monitor revenues to determine labour cost
• 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
• 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
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Address customers’ complaints or concerns
• Manage events

Supervision

11-15 people

Experience & Specialization

Additional Information

Criminal record check

Transportation / Travel

Public transportation is available

Work Conditions

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

Management and Manufacturing

Industries

Restaurants

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