Manager, Restaurant

About This Role

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Urban area. Tasks: Analyze budget to boost and maintain the restaurant's profits. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . 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. 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. Plan, organize, direct, control and evaluate daily operations. Supervision: 5-10 people. 11-15 people. Computer and technology knowledge: MS Office. MS Word. Spreadsheet. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Large workload. Personal suitability: Accurate. Efficient interpersonal skills. Excellent oral communication. Organized. Reliability. Team player. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Morning. Night. Day. Weekend.

What You'll Do

• Analyze budget to boost and maintain the restaurant’s profits
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• 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
• 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
• Plan, organize, direct, control and evaluate daily operations

What We're Looking For

• Mid level experience
• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Work conditions: Fast-paced environment, Work under pressure, Tight deadlines, Repetitive tasks, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods, Large workload
• Personal suitability: Accurate, Efficient interpersonal skills, Excellent oral communication, Organized, Reliability, Team player

Is This Job Right for You?