Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
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
Manage events
Supervision
5-10 people
Computer and technology knowledge
Electronic cash register
Point of sale system
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Personal suitability
Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Organized
Reliability
Team player
Ability to multitask
Employment terms options
Evening
Shift
Experience
2 years to less than 3 years
Employment terms options
Morning
Day
Weekend
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 40 hours per week
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Manager restaurant • North York, ON, CA
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