Restaurant manager

• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Monitor staff performance
• Plan and organize daily operations
• Determine type of services to be offered and implement operational procedures
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 3-4 people

Security and safety

• Reference required

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

• Dependability
• Organized
• Reliability
• Team player
• Ability to multitask
• Work Term: Permanent
• Work Language: English
• Hours: 32 to 40 hours per week