Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week
Education: College/CEGEP
Experience: 5 years or more
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
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
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
Staff in various areas of responsibility
Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
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
Early morning
Evening
Shift
Flexible hours
Morning
Day
Weekend

assistant manager, restaurant Part Time / Full Time

Job Description