Operations manager, restaurant

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Work site environment

• Noisy
• Odours
• Cold / refrigerated
• Non-smoking

Work setting

• Restaurant

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Organize and maintain inventory
• 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
• Manage events
• Ensure that food and service meet quality control standards
• Maintain inventory and records of food, supplies and equipment
• Requisition food and kitchen supplies
• Co-ordinate special events

Cuisine specialties

• Vegetarian

Transportation / travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Client focus
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Experience

• 7 months to less than 1 year