manager, restaurant

Overview Languages

English or French

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

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.

Work setting

• Urban area
• Various locations

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
• Evaluate daily operations
• Recruit staff
• Set staff work schedules
• Determine type of services to be offered and implement operational procedures
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Address customers' complaints or concerns

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Large workload

Personal suitability

• Accurate
• Client focus
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Employment groups

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:

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