Restaurant manager

Overview

Languages

English

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

Experience

2 years to less than 3 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
• 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 with clients for catering or use of facilities
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events
• Must have knowledge of the establishment's culinary genres
• Plan menus and ensure food meets quality standards
• Manage the operations of a department providing several administrative services

• More than 20 people

Additional information

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Organized
• Reliability
• Ability to multitask
• Leadership

Benefits

• Dental plan
• Health care plan
• Vision care benefits