Restaurant manager

Overview

Languages

English

• Secondary (high) school graduation certificate

Experience

3 years to less than 5 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
• Plan and organize daily operations
• Set staff work schedules
• Train staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Organize and maintain inventory
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Provide customer service
• Manage events

• 5-10 people

Additional information

• Fast-paced environment
• Combination of sitting, standing, walking

• Flexibility
• Ability to multitask