Restaurant manager

Overview

Languages

English

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

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.

• Restaurant

Responsibilities

• Evaluate daily operations
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Order supplies and equipment
• Manage kitchen operations
• Inspect kitchens and food service areas
• Maintain inventory and records of food, supplies and equipment
• Plan, organize, direct, control and evaluate daily operations

• 5-10 people

Experience and specialization

• International

Additional information

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player
• Initiative
• Judgement