restaurant manager

Education

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

Work setting

• Restaurant

Tasks

• Evaluate daily operations
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Order supplies and equipment
• Manage kitchen operations
• Inspect kitchens and food service areas
• Maintain inventory and records of food, supplies and equipment
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 5-10 people

Cuisine specialties

• International

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player
• Initiative
• Judgement

Employment terms options

• Evening
• Shift

Experience

• 2 years to less than 3 years

Employment terms options

• Flexible hours
• Morning
• Night
• Day
• Weekend
• Overtime available