restaurant manager

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Work setting

• Restaurant

Budgetary responsibility

• 500,001 - $1,500,000

Tasks

• 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
• 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
• Leading / instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Plan, organize, direct, control and evaluate daily operations

Supervision

• Staff in various areas of responsibility

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Physically demanding
• Attention to detail
• Overtime required

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Organized

Experience

• 1 year to less than 2 years
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 40 hours per week