restaurant manager

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:

• 500,001 - $1,500,000

Tasks:

1. Analyze budget to boost and maintain the restaurant's profits
2. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
3. Evaluate daily operations
4. Modify food preparation methods and menu prices according to the restaurant budget
5. Monitor staff performance
6. Plan and organize daily operations
7. Train staff
8. Determine type of services to be offered and implement operational procedures
9. Balance cash and complete balance sheets, cash reports and related forms
10. Conduct performance reviews
11. Cost products and services
12. Enforce provincial / territorial liquor legislation and regulations
13. Organize and maintain inventory
14. Ensure health and safety regulations are followed
15. Negotiate arrangements with suppliers for food and other supplies
16. Negotiate with clients for catering or use of facilities
17. Participate in marketing plans and implementation
18. Lead and instruct individuals
19. Address customers' complaints or concerns
20. Provide customer service

Supervision:

• 16-20 people

Work Conditions and Physical Capabilities:

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