Restaurant manager

Overview

Languages

English

• Secondary (high) school graduation certificate
• or equivalent experience

Experience

1 year to less than 2 years

On site

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

Responsibilities

• 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
• 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
• Supervise staff
• Train staff
• 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
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events
• Supervise baking personnel and kitchen staff
• Plan, organize, direct, control and evaluate daily operations

• 3-4 people

Experience and specialization

• Vietnamese cuisine

• Baking or cooking

Additional information

• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Benefits

• Health care plan

• Gratuities

• Free parking available