Restaurant Manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. Work setting: Urban area. 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. Determine type of services to be offered and implement operational procedures. 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. Manage events. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Handling heavy loads. Attention to detail. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Shift. Morning. Day. Weekend. Overtime required.