restaurant manager

Education: College/CEGEP

Experience: 1 year to less than 2 years

Tasks

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

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

Organize and maintain inventory

Ensure health and safety regulations are followed

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

Supervision

1 to 2 people

Work Term: Permanent

Work Language: English

Hours: 30 to 35 hours per week