restaurant manager

Education

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Work Setting

Restaurant and food service

Tasks

1. Analyze budget to boost and maintain the restaurant's profits
2. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
3. Evaluate daily operations
4. Modify food preparation methods and menu prices according to the restaurant budget
5. Monitor staff performance
6. Plan and organize daily operations
7. Train staff
8. Determine type of services to be offered and implement operational procedures
9. Balance cash and complete balance sheets, cash reports and related forms
10. Conduct performance reviews
11. Cost products and services
12. Organize and maintain inventory
13. Ensure health and safety regulations are followed
14. Negotiate arrangements with suppliers for food and other supplies
15. Participate in marketing plans and implementation
16. Address customers' complaints or concerns
17. Provide customer service

Supervision

5-10 people

Computer and Technology Knowledge

1. MS Excel
2. MS Office
3. MS PowerPoint
4. MS Word

Work Conditions and Physical Capabilities

1. Fast-paced environment
2. Work under pressure
3. Combination of sitting, standing, walking
4. Standing for extended periods

Personal Suitability

1. Accurate
2. Client focus
3. Efficient interpersonal skills
4. Flexibility
5. Organized
6. Reliability
7. Team player
8. Ability to multitask