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 staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Cost products and services
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
Manage events
Supervision
5-10 people
Certificates, licences, memberships, and courses
Food and beverage server trade certification
Bartender certification
Safe Food Handling certificate
Food Safety Certificate
Computer and technology knowledge
Electronic cash register
Point of sale system
Work conditions and physical capabilities
Fast-paced environment
Tight deadlines
Attention to detail
Personal suitability
Accurate
Dependability
Excellent oral communication
Flexibility
Organized
Reliability
Team player
Screening questions
Do you have experience working in this field?
Experience
3 years to less than 5 years
Employment terms options
Day
Weekend
Health benefits
Dental plan
Health care plan
Financial benefits
Bonus
Gratuities
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Operations manager restaurant • Sherwood Park, AB, CA
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