manager, restaurant

Work Term : Permanent Work Language : English Hours : 35 to 44 hours per week Education : College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience : 2 years to less than 3 years Restaurant, culinary and catering management / manager Restaurant / food services management

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
• 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
• More than 20 people

Certificates, Licences, Memberships, and Courses

Work conditions and physical capabilities

Personal suitability

Screening questions

Employment terms options

Health benefits

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