Restaurant manager

• Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Experience: 3 years to less than 5 years

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week