Restaurant Manager

PRIMARY RESPONSIBILITIES:

• Hire staff and supervise training.

• Set staff schedules.

• Set goals, tracking and rewarding employee performance

• Responsible for solving staffing issues.

• Deal with customer complaints

• Ensure employment laws, liquor regulations and health and safety rules are followed

• Arrange suppliers and order food and other supplies

• Arrange catering and outside use of facilities

• Responsible for managing budgets, pricing and payroll with the owner-operator.

• Responsible for paperwork related to taxes and wages together with the owner-operator.

• Assist the owner-operator to plan, organize, direct, control and evaluate the operations of the restaurant and Bar and other food and beverage services.

• Assist the owner-operator to set operating procedures.

• Together with restaurant owner to determine type of services to be offered and implement operational procedures.

• Control inventory, monitor revenues and modify procedures and prices

• Ensure that the restaurant and all staffs follow health and safety regulations.

• Negotiate arrangements with suppliers for food and other supplies

• Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

• Handle social media and online reviews.

Qualifications and skills:

• A university degree or college diploma is required.

• Several years of experience in the restaurant or food service sector, including supervisory experience is required.

Terms of Employment: Full time permanent position. _35 hours per week.

Daily working hours: 11:00-14:30 and 17:00-21:00