Restaurant manager

• Education: College/CEGEP
• Experience: 2 years to less than 3 years

Work setting

• Various locations

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
• 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
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 11-15 people

Certificates, licences, memberships, and courses 

• First Aid Certificate
• CPR Certificate

Security and safety

• Criminal record check

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Combination of sitting, standing, walking

Personal suitability

• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week