manager, restaurant

Overview

Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

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.

Work setting

• Remote location
• Willing to relocate
• Relocation costs not covered by employer

Responsibilities

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• 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 arrangements with suppliers for food and other supplies
• Leading/instructing individuals
• Address customers' complaints or concerns

Supervision

• 3-4 people

Credentials

Certificates, licences, memberships, and courses

• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

Computer and technology knowledge

• Point of sale system

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Tight deadlines
• Repetitive tasks
• Standing for extended periods

Personal suitability

• Efficient interpersonal skills
• Reliability
• Team player
• Ability to multitask

Benefits

Other benefits

• Parking available