Restaurant manager

• Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Experience: 2 years to less than 3 years

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Balance cash and complete balance sheets, cash reports and related forms
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns

Supervision

• 11-15 people

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Accurate
• Client focus
• Efficient interpersonal skills
• Excellent written communication
• Reliability
• Team player
• Ability to multitask
• Work Term: Permanent
• Work Language: English
• Hours: 35 hours per week