Restaurant manager

• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• 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
• 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
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 5-10 people

Work conditions and physical capabilities

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

Personal suitability

• Accurate
• Client focus
• Dependability
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 35 hours per week