restaurant manager

Minimum Education Requirement

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Work Setting

• Bistro

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• 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
• Plan and organize daily operations
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Enforce provincial / territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Leading / instructing individuals
• Provide customer service

Supervision

• 5-10 people

Certificates, Licences, Memberships, and Courses

• Food Safety Certificate

Computer and Technology Knowledge

• MS Excel
• MS Word

Security and Safety

• Bondable

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure

Personal Suitability

• Accurate
• Client focus
• Flexibility
• Organized
• Reliability