restaurant manager

Education

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

Work setting

• Willing to relocate

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
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns

Supervision

• 5-10 people

Computer and technology knowledge

• Electronic cash register
• MS Excel
• MS Office
• MS Windows
• MS Word
• Point of sale system

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Attention to detail

Personal suitability

• Client focus
• Dependability
• Excellent oral communication
• Organized
• Team player
• Ability to multitask

Employment terms options

• Early morning
• Evening

Experience

• 1 year to less than 2 years

Employment terms options

• Shift
• Flexible hours
• Morning
• Night
• On call
• Day
• Weekend
• Overtime required
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 30 to 40 hours per week