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
Set staff work schedules
Supervise staff
Train staff
Balance cash and complete balance sheets, cash reports and related forms
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
Personal suitability
Flexibility
Reliability
Team player
Employment terms options
Evening
Shift
Experience
2 years to less than 3 years
Employment terms options
Flexible hours
Day
Weekend
Other benefits
Other benefits
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 32 to 40 hours per week
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Restaurant manager • Calgary, AB, CA
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