restaurant manager

Overview

Languages

English

Education

• College/CEGEP
• or equivalent experience
• Food service, waiter/waitress and dining room management/manager
• Hospitality administration/management, general
• Restaurant/food services management

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Rural area
• Willing to relocate

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
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• 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
• Address customers' complaints or concerns
• Provide customer service
• Manage events
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 11-15 people

Credentials

Certificates, licences, memberships, and courses

• Serving It Right Certificate
• Food Safety Certificate

Experience and specialization

Computer and technology knowledge

• MS Office

Additional information

Security and safety

• Driver's validity licence check
• Criminal record check
• Reference required

Transportation/travel information

• Valid driver's licence

Personal suitability

• Client focus
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Ability to multitask

Benefits

Other benefits

• Free parking available