Restaurant Manager

Education: Secondary (high) school graduation certificate. Work setting: Rural area. Relocation costs not covered by employer. Budgetary responsibility: $100,001 - $500,000. Tasks: 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 staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. 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. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 3-4 people. 5-10 people. Certificates, licences, memberships, and courses�: Serving It Right Certificate. Safe Food Handling certificate. Food Safety Certificate. Computer and technology knowledge: Point of sale system. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Attention to detail. Standing for extended periods. Personal suitability: Client focus. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Ability to multitask. Screening questions: Are you available for shift or on-call work?. Are you available to start on the date listed in the job posting?. Do you have experience working in this field?. Do you have the required certifications listed in the job posting?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Flexible hours. Day. Weekend.