Manager, restaurant

• Education: College/CEGEP
• Experience: 2 years to less than 3 years

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• 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
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Work Term: Permanent
• Work Language: English
• Hours: 30 hours per week