Education:
Expérience:
Secondary (high) school graduation certificate
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
Train staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Cost products and services
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
Manage events
11-15 people
Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Large workload
Accurate
Client focus
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Team player
Ability to multitask
1 year to less than 2 years
Day
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 35 hours per week

restaurant manager Part Time / Full Time

Job Description