restaurant manager

Overview

Languages

English

Education

- College/CEGEP

Experience

1 year to less than 2 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

- 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 revenues to determine labour cost

- Monitor staff performance

- Plan and organize daily operations

- Recruit staff

- Set staff work schedules

- Supervise staff

- Balance cash and complete balance sheets, cash reports and related forms

- Conduct performance reviews

- Cost products and services

- Enforce provincial/territorial liquor legislation and regulations

- Organize and maintain inventory

- Ensure health and safety regulations are followed

- Negotiate arrangements with suppliers for food and other supplies

- Participate in marketing plans and implementation

- Leading/instructing individuals

- Address customers' complaints or concerns

- Provide customer service

- Train staff in job duties, sanitation and safety procedures

- Maintain records of stock, repairs, sales and wastage