Restaurant manager

Overview

Languages:

English

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

1 year to less than 2 years. On site — Work must be completed at the physical location. There is no option to work remotely.

• Analyze budget to boost and maintain the restaurant’s profits
• Evaluate daily operations
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• 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
• Enforce provincial/territorial liquor legislation and regulations
• 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
• Address customers  complaints or concerns
• Manage events

• 11-15 people

Computer and technology knowledge

• Electronic cash register
• MS Office
• Point of sale system

• Criminal record check

• Public transportation is available

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Standing for extended periods