restaurant manager

Overview Languages

English

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

On site

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

Responsibilities 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
• 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
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 5-10 people