Restaurant manager
- Education:
- Expérience:
Education
College/CEGEPTasks
Analyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesModify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operationsPlan, organize, direct, control and evaluate daily operationsRecruit staffSet staff work schedulesSupervise staffDetermine type of services to be offered and implement operational proceduresConduct performance reviewsCost products and servicesEnforce provincial/territorial liquor legislation and regulationsEnsure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesAddress customers' complaints or concernsRecruit, train and supervise staffManage eventsSupervision
11-15 peopleExperience
2 years to less than 3 years Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 to 44 hours per week
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