Restaurant Manager

About This Role

Education: Bachelor's degree. Budgetary responsibility: $100,001 - $500,000. $500,001 - $1,500,000. 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 revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. 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 arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 3-4 people. 5-10 people. Computer and technology knowledge: MS Office. MS Outlook. Point of sale system. Work conditions and physical capabilities: Fast-paced environment. Combination of sitting, standing, walking. Personal suitability: Accurate. Client focus. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Screening questions: Do you have experience working in this field?. Experience: 2 years to less than 3 years. Health benefits: Health care plan. Financial benefits: Commission. Other benefits: Free parking available. Parking available.

What You'll Do

• 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 revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• 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 arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

What We're Looking For

• Mid level experience
• Bachelor's degree
• Work conditions: Fast-paced environment, Combination of sitting, standing, walking
• Personal suitability: Accurate, Client focus, Efficient interpersonal skills, Excellent oral communication, Flexibility, Organized, Reliability, Team player, Ability to multitask

Is This Job Right for You?