restaurant manager

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
• 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
• Manage events

Computer and technology knowledge

• MS Access
• MS Excel
• MS Office
• MS Outlook
• MS PowerPoint
• MS Windows
• MS Word
• Point of sale system
• Spreadsheet

Work conditions and physical capabilities

• Fast-paced environment
• Repetitive tasks
• Physically demanding
• Attention to detail
• Large workload
• Overtime required

Health benefits

• Health care plan

Other benefits

• Other benefits
• Work Term : Permanent
• Work Language : English
• Hours : 40 hours per week