restaurant manager

Work setting

• Restaurant and food service

Level of expertise

• Operator

Budgetary responsibility

• $500,001 - $1,500,000

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
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• 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
• Conduct performance reviews
• 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

Supervision

• 11-15 people
• Staff in various areas of responsibility

Computer and technology knowledge

• Accounting software
• Electronic cash register
• MS Access
• Point of sale system

Area of work experience

• Entrepreneurship

Employment terms options

• Early morning
• Evening
• Flexible hours
• Morning

Employment terms options

• Night
• On call
• Day
• Weekend

Health benefits

• Health care plan