restaurant manager

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Balance cash and complete balance sheets, cash reports and related forms
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Address customers' complaints or concerns

Supervision

• 11-15 people

Certificates, licences, memberships, and courses

• Safe Food Handling certificate
• ProServe program

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

• Accurate
• Client focus
• Dependability
• Excellent oral communication
• Excellent written communication
• Organized
• Team player
• Ability to multitask
• Work Term : Permanent
• Work Language : English
• Hours : 35 hours per week