Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 32 to 40 hours per week
Education:
Expérience:
College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
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
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
11-15 people
Electronic cash register
MS Excel
MS Office
MS Outlook
MS PowerPoint
MS Word
Point of sale system
Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Handling heavy loads
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Accurate
Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Team player
Ability to multitask
Evening
2 years to less than 3 years
Morning
Night
Day
Weekend
Overtime required

restaurant manager Part Time / Full Time

Job Description

Requirements

About Fat Burger

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