Education:
Expérience:
College/CEGEP
0 - $100,000
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
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
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
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
More than 20 people
Fast-paced environment
Attention to detail
Standing for extended periods
Large workload
Client focus
Efficient interpersonal skills
Flexibility
Organized
Team player
Ability to multitask
Evening
1 year to less than 2 years
Morning
Day
Weekend
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 to 40 hours per week

restaurant manager Part Time / Full Time

Job Description