Restaurant Manager

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: 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. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 5-10 people. Computer and technology knowledge: Point of sale system. Transportation/travel information: Valid driver's licence. 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. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Screening questions: Do you have experience working in this field?. Employment terms options: Evening. Shift. Flexible hours. Experience: 3 years to less than 5 years. Employment terms options: Morning. On call. Day. Weekend. Support for newcomers and refugees: Supports newcomers and/or refugees with foreign credential recognition. Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees . Support for youths: Offers on-the-job training tailored to youth.

What You'll Do

• 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
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Organize and maintain inventory
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Provide customer service
• Manage events

What We're Looking For

• Senior 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
• Personal suitability: Accurate, Client focus, Dependability, Efficient interpersonal skills, Excellent oral communication, Excellent written communication, Flexibility, Organized, Reliability, Team player, Ability to multitask

Is This Job Right for You?