Restaurant manager

• Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Experience: 2 years to less than 3 years

Work setting

• Rural area

Tasks

• 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 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
• Conduct performance reviews
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Manage events

Supervision

• 3-4 people

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail

Personal suitability

• Accurate
• Flexibility
• Organized
• Reliability
• Ability to multitask

Support for persons with disabilities

• Provides physical accessibility accommodations (for example: ramps, elevators, etc.)
• Applies accessible and inclusive recruitment policies that accommodate persons with disabilities

Support for youths

• Offers on-the-job training tailored to youth
• Offers mentorship, coaching and/or networking opportunities for youth
• Provides awareness training to employees to create a welcoming work environment for youth

Support for Indigenous people

• Develops and maintains relationships with indigenous communities, indigenous-owned businesses and organizations
• Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers
• Facilitates access to Elders who can offer support and guidance to Indigenous workers
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week