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 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
• 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
• Leading / instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 16-20 people

Screening questions

• Are you willing to relocate for this position?
• Do you have experience working in this field?

Government programs

• Recognized employer
• Work Term : Permanent
• Work Language : English
• Hours : 30 to 40 hours per week