Job Description
- take responsibility for the business performance of the restaurant
- analyse and plan restaurant sales levels and profitability
- organise marketing activities, such as promotional events and discount schemes
- prepare reports at the end of the shift / week, including staff control, food control and sales
- create and execute plans for department sales, profit and staff development
- set budgets or agree them with senior management
- plan and coordinate menus, working closely with the head chef
- coordinate the operation of the restaurant ensuring that kitchen, bar and waiting staff are working as a team
- recruit, train, manage and motivate staff
- respond to customer queries and complaints
- meet and greet customers, organise table reservations and offer advice about menu and wine choices
- maintain high standards of quality control, hygiene, and health and safety
- check stock levels, order supplies and prepare cash drawers and petty cash
- comply with licensing laws and other legal requirements.
Restaurant Manager Required In Canada
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