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
Recruit staff
Set staff work schedules
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
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
Transportation/travel information
Own transportation
Personal suitability
Dependability
Efficient interpersonal skills
Excellent written communication
Organized
Screening questions
Are you authorized to work in Canada?
Are you willing to relocate for this position?
Do you have experience working in this field?
Employment terms options
Evening
Employment terms options
Flexible hours
Morning
On call
Weekend
Work Term: Permanent
Work Language: English
Hours: 40 hours per week
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Restaurant manager • Parksville, BC, CA
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