Restaurant Manager

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
• 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
• Plan, organize, direct, control and evaluate daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns
• Recruit, train and supervise staff
• Manage events

Supervision

• 11-15 people