restaurant manager

Overview

Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
• Culinary arts/chef training
  
  

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

Tasks

• 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
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Manage events
• Food safety/handling skills
  
  

Supervision

• 3-4 people
  
  

Credentials

Certificates, licences, memberships, and courses

• Food Safety Certificate
  
  

Experience and specialization

Computer and technology knowledge

• MS Office
  
  

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Standing for extended periods
  
  

Personal suitability

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

Benefits

Health benefits

• Dental plan
• Health care plan
  
  

Other Benefits

• Team building opportunities