restaurant manager

Education

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

Budgetary responsibility

• 100,001 - $500,000

Tasks

• 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
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• 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
• Provide customer service

Supervision

• 5-10 people

Computer and technology knowledge

• Accounting software
• MS Excel
• MS Office
• MS PowerPoint
• MS Word

Security and safety

• Criminal record check

Transportation / travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Overtime required

Personal suitability

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

Experience

• 2 years to less than 3 years

Other benefits

• Free parking available
• Parking available