restaurant manager

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Work Setting

• Staff accommodation available
• Rural area
• Relocation costs not covered by employer
• Restaurant
• Room and board provided
• Hotel, motel, resort

Tasks

• Plan and organize daily operations
• Train staff
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Leading/instructing individuals
• Advise on menu selections
• Address customers' complaints or concerns
• Provide customer service
• Supervise other servers and bussing staff
• Serve food and beverages
• Schedule staff
• Present bills to customers and accept payment in cash, credit or debit cards, travellers cheques or room billings
• Perform sensory evaluation of wines
• Order and maintain inventory of wines and wine glassware
• Describe and advise on wine selection
• Describe menu items including daily specials for customers
• Balance cash and record sales
• Assist in supervising personnel who prepare and serve food
• Must be of legal age to mix and serve alcoholic beverages
• Supervisory Experience
• Assist clients/guests with special needs
• Prepare mixed drinks, wine, draft or bottled beer and non-alcoholic beverages
• Take orders and relay to kitchen and bar staff
• Greet patrons, present menus, make recommendations and answer questions regarding food and beverages

Supervision

• 5-10 people

Certificates, Licences, Memberships, and Courses

Required certifications and licenses related to food and beverage service.