Restaurant manager

Durée de l'emploi

Permanent Langue de travail

Anglais Heures de travail

40 hours per week Education

Secondary (high) school graduation certificate Work setting

Food service establishment Tasks

Evaluate daily operations Plan and organize daily operations Supervise staff Train staff Determine type of services to be offered and implement operational procedures Organize and maintain inventory Ensure health and safety regulations are followed Leading/instructing individuals Address customers' complaints or concerns Provide customer service Train staff in job duties, sanitation and safety procedures Supervise and co-ordinate activities of staff who prepare and portion food Prepare and submit reports Prepare budget and cost estimates Maintain records of stock, repairs, sales and wastage Establish methods to meet work schedules Establish work schedules Estimate ingredient and supplies required for meal preparation Ensure that food and service meet quality control standards Plan, organize, direct, control and evaluate daily operations Supervision

16-20 people Staff in various areas of responsibility Food service counter attendants and food preparers Work conditions and physical capabilities

Work under pressure Attention to detail Standing for extended periods Personal suitability

Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Employment terms options

Early morning Evening Experience

2 years to less than 3 years Employment terms options

Morning Night Day Weekend Health benefits

Dental plan Disability benefits Health care plan Vision care benefits

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