Restaurant manager

• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 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
• 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
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service

Supervision

• 11-15 people

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail

Personal suitability

• Client focus
• Efficient interpersonal skills
• Organized
• Reliability
• Team player
• Ability to multitask

Employment terms options

• Evening
• Shift

Employment terms options

• Morning
• Day
• Weekend
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week