restaurant manager

Minimum Requirements

• Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Experience: 2 years to less than 3 years

Budgetary Responsibility

• $100,001 - $500,000

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
• Monitor staff performance
• Plan and organize daily operations
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• 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
• Provide customer service

Supervision

• 5-10 people

Computer and Technology Knowledge

• Accounting software
• MS Excel
• MS Office
• MS PowerPoint
• MS Word

Security and Safety

• Criminal record check

Transportation/Travel Information

• Public transportation is available

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure
• Combination of sitting, standing, walking