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
Recruit staff
Set staff work schedules
Supervise staff
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service
Manage events
Supervision
11-15 people
Personal suitability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Organized
Team player
Ability to multitask
Employment terms options
Evening
Employment terms options
Morning
Day
Weekend
Support for newcomers and refugees
Offers mentorship programs that pair newcomers and / or refugees with experienced employees
Support for youths
Offers mentorship, coaching and / or networking opportunities for youth
Support for Veterans
Offers mentorship, coaching and / or networking opportunities for Veterans
Support for Indigenous people
Offers mentorship, coaching and / or networking opportunities for Indigenous workers
Work Term : Permanent
Work Language : English
Hours : 32 hours per week
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Restaurant Manager • Saint John, NB, Canada
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