restaurant manager

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Overview

Languages: English

Education: College/CEGEP

Experience: 1 year to less than 2 years

Work Location: On site (No remote work option)

Responsibilities

• 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
• Cost products and services
• 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
• Plan, organize, direct, control and evaluate daily operations

Supervision

More than 20 people

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Attention to detail

Personal Suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Seniority Level

Mid-Senior level

Employment Type

Full-time

Job Function

Management and Manufacturing

Industries

Food and Beverage Services