restaurant manager

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Work setting

• Restaurant and food service

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
• 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
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 5-10 people

Certificates, licences, memberships, and courses

• Serving It Right Certificate
• Food Safety Certificate

Computer and technology knowledge

• MS Excel
• MS Office
• MS Word
• Point of sale system
• Spreadsheet

Security and safety

• Reference required

Transportation / travel information

• Valid driver's licence

Work conditions and physical capabilities

• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Client focus
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Employment terms options

• Evening

Experience

• 2 years to less than 3 years

Employment terms options

• Night
• On call
• Day
• Weekend