Assistant manager, restaurant

• Education: College/CEGEP
• Experience: 5 years or more

Tasks

Analyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operations 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 operationsRecruit staffSet staff work schedulesSupervise staffTrain staffDetermine type of services to be offered and implement operational proceduresConduct performance reviewsCost products and servicesOrganize and maintain inventoryEnsure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesNegotiate with clients for catering or use of facilitiesParticipate in marketing plans and implementationAddress customers' complaints or concernsManage kitchen operationsManage own company

Supervision

5-10 people

Work conditions and physical capabilities

Work under pressureTight deadlinesAttention to detailCombination of sitting, standing, walkingStanding for extended periods

Personal suitability

AccurateClient focusOrganizedTeam playerAbility to multitask

Screening questions

Are you available for the advertised start date? Work Term: Temporary Work Language: French Hours: 40 hours per week

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