Manager, restaurant
- Education: College/CEGEP
- Experience: 2 years to less than 3 years
Tasks
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Train staff
- Determine type of services to be offered and implement operational procedures
- Enforce provincial/territorial liquor legislation and regulations
- 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
- Participate in marketing plans and implementation
- Leading/instructing individuals
- Address customers' complaints or concerns
- Manage events
Supervision
- 5-10 people
Computer and technology knowledge
- Electronic cash register
- Point of sale system
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
Personal suitability
- Client focus
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Organized
- Reliability
- Team player
- Ability to multitask
Employment terms options
- Evening
- Shift
Employment terms options
- Morning
- Day
- Weekend
- Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week
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