Restaurant Manager

Permanent, Full Time - 40 hrs per week.

Languages: English

Education: College/CEGEP

Experience: 3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities/ 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

Co-ordinate and implement marketing for the restaurant

Leading/instructing individuals

Address customers' complaints or concerns

Provide customer service

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