Restaurant manager

Overview

Languages:

English.

Education:

College/CEGEP.

Experience:

2 years to less than 3 years.

Work:
On site. Work must be completed at the physical location. There is no option to work remotely.

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• 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.
• 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.
• Train staff in job duties, sanitation and safety procedures.
• Supervise and co-ordinate activities of staff who prepare and portion food.
• Establish work schedules.

• 3-4 people.
• 5-10 people.