restaurant manager

Education

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

Tasks

• 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

Computer and technology knowledge

• Electronic cash register
• MS Office
• Point of sale system

Security and safety

• Criminal record check

Transportation / travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Standing for extended periods

Experience

• 1 year to less than 2 years

Employment terms options

• Flexible hours
• To be determined
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 35 to 40 hours per week