Restaurant manager

• Education:
• Expérience:

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

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
• Recruit 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
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation

Work conditions and physical capabilities

• Work under pressure
• Attention to detail

Experience

• 2 years to less than 3 years
• Durée de l'emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 35 hours per week