restaurant manager

Description

• Education: No degree, certificate or diploma
• Experience: 3 years to less than 5 years

Budgetary responsibility

• $4,000,001 - $8,000,000

Tasks

• 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
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 11-15 people

Computer and technology knowledge

• MS Excel
• MS Word
• Point of sale system

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Health benefits

• Dental plan
• Health care plan

Financial benefits

• Gratuities

Other benefits

• Other benefits
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week

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