restaurant manager

Education

• Secondary (high) school graduation certificate

Work Setting

• Willing to relocate
• Restaurant
• On-site customer service
• Catering firm

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• Evaluate daily operations
• Plan and organize daily operations
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Address customers' complaints or concerns
• Train staff in job duties, sanitation and safety procedures
• Supervise and co-ordinate activities of staff who prepare and portion food
• Supervise and check assembly of trays
• Supervise and check delivery of food trolleys
• Prepare food order summaries for chef
• Prepare and submit reports
• Prepare budget and cost estimates
• Maintain records of stock, repairs, sales and wastage
• Establish methods to meet work schedules
• Establish work schedules
• Estimate ingredient and supplies required for meal preparation
• Ensure that food and service meet quality control standards
• Must have knowledge of the establishment's culinary genres

Supervision

• 5-10 people
• Kitchen and food service helpers
• Food service counter attendants and food preparers
• Cook (general)

Certificates, Licences, Memberships, and Courses

• First Aid Certificate
• ProServe program
• Food Safety Certificate

Security and Safety

• Bondable

Transportation/Travel Information

• Valid driver's licence
• Own transportation
• Public transportation is not available

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure
• Standing for extended periods
• Bending, crouching, kneeling