Restaurant Manager

Responsibilities

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
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Recruit, train and supervise staff
• Manage events

Supervision

• 16-20 people

Credentials

Certificates, licences, memberships, and courses 

• Serving It Right Certificate
• Food Safety Certificate

Experience and specialization

Computer and technology knowledge

• Electronic cash register
• MS Excel
• MS Office
• MS Outlook
• MS Word
• Point of sale system
• Spreadsheet

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Standing for extended periods
• Overtime required

Personal suitability

• Excellent oral communication