Restaurant Assistant Manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience: 1 year to less than 2 years
Budgetary responsibility
$500,001 - $1,500,000
Tasks
Plan, organize, direct, control and evaluate daily operations
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
Monitor revenues and modify procedures and prices
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
Develop, implement and analyze budgets
Participate in marketing plans and implementation
Set staff work schedules and monitor staff performance
Address customers' complaints or concerns
Provide customer service
Recruit, train and supervise staff
Supervision
5-10 people
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Handling heavy loads
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Large workload
Overtime required
Personal suitability
Accurate
Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Team player
Work Term: Permanent
Work Language: English
Hours: 30 hours per week