Restaurant assistant manager

Overview

Languages:

English

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.

2 years to less than 3 years.

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
• 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
• 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
• Address customers' complaints or concerns
• Provide customer service

Supervision: 5-10 people

Security and safety:
Basic security clearance.

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

• Accurate
• Client focus
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

• Free parking available