Restaurant manager

LANGUAGES

English 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 ON SITE

Work must be completed at the physical location. There is no option to work remotely. WORK SETTING

Urban area RESPONSIBILITIES

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 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 Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

Safe Food Handling certificate Food Safety Certificate EXPERIENCE AND SPECIALIZATION

COMPUTER AND TECHNOLOGY KNOWLEDGE

MS Excel MS Office ADDITIONAL INFORMATION

WORK CONDITIONS AND PHYSICAL CAPABILITIES

Fast-paced environment Work under pressure Attention to detail

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