Restaurant Manager

Duties:

• Plan, organize, direct, control and evaluate the daily operations of the restaurant;
• Establish menu and services to be offered and implement operational procedures accordingly;
• Balance cash and complete balance sheets cash reports and related forms;
• Supervise employees and conduct performance reviews;
• Organize and maintain inventory;
• Ensure health and safety regulations are followed;
• Negotiate arrangements with suppliers for food and other supplies;
• Participate in marketing plans and implementation;
• Address customer complaints or concerns;
• Provide customer service as needed.

Qualifications:

• Secondary school completion is required;
• A college diploma or university degree in a hospitality industry program is an asset;
• Minimum 3 years of previous food service industry experience is required;
• Previous management experience, especially in the food service industry, is an asset;
• Previous commercial cooking experience is an asset;
• English language ability is required;
• Japanese language ability is an asset.

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