restaurant manager

Education

• Secondary (high) school graduation certificate

Work setting

• Food service establishment

Tasks

• Determine type of services to be offered and implement operational procedures
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Leading / instructing individuals
• Address customers' complaints or concerns
• Train staff in job duties, sanitation and safety procedures
• Supervise and co-ordinate activities of staff who prepare and portion food
• Prepare and submit reports
• Prepare budget and cost estimates
• Maintain records of stock, repairs, sales and wastage
• Establish methods to meet work schedules
• Establish work schedules
• Estimate ingredient and supplies required for meal preparation
• Ensure that food and service meet quality control standards
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 16-20 people
• Staff in various areas of responsibility
• Food service counter attendants and food preparers

Work conditions and physical capabilities

• Work under pressure
• Attention to detail
• Standing for extended periods

Personal suitability

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

Experience

• 2 years to less than 3 years

Health benefits

• Dental plan
• Health care plan
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 40 hours per week