Restaurant Manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Tasks: 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. Conduct performance reviews. 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. Provide customer service. Supervision: Staff in various areas of responsibility. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Attention to detail. Standing for extended periods. Personal suitability: Accurate. Dependability. Efficient interpersonal skills. Excellent written communication. Flexibility. Organized. Team player. Ability to multitask. Employment terms options: Early morning. Evening. Experience: 3 years to less than 5 years. Employment terms options: Morning. Day. Weekend.