restaurant manager

Education

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

Tasks

• Modify food preparation methods and menu prices according to the restaurant budget
• Plan and organize daily operations
• Set staff work schedules
• Supervise 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
• Leading / instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 5-10 people
• 11-15 people

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking
• Large workload

Experience

• 1 year to less than 2 years

Other benefits

• Other benefits
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 35 to 40 hours per week