manager, restaurant

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

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
• 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
• Balance cash and complete balance sheets, cash reports and related forms
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Provide customer service
• Describe menu items including daily specials for customers
• Demonstrate new cooking techniques and new equipment to cooking staff
• Prepare and cook complete meals and specialty foods for events such as banquets
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook food on a regular basis, or for special guests or functions

Supervision

• 5-10 people
• Staff in various areas of responsibility

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Tight deadlines

Personal suitability

• Accurate
• Efficient interpersonal skills
• Ability to multitask

Benefits

Health benefits

• Vision care benefits