restaurant manager

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Tasks

• 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
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Supervise staff
• Train staff
• 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
• Leading / instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Maintain clean and safe work environment

Certificates, licences, memberships, and courses

• Safe Food Handling certificate

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Large workload

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Employment terms options

• Evening

Experience

• 2 years to less than 3 years

Employment terms options

• Morning
• Day
• Weekend

Health benefits

• Health care plan

Financial benefits

• Group insurance benefits

Other benefits

• Other benefits