Restaurant manager

King Tandoori Drew; Mississauga; On-site; CAD 52,000 - 78,000; Full time

Job summary

King Tandoori Drew in Mississauga is seeking an experienced restaurant operations professional to plan and supervise daily activities, analyze budgets, and adjust menus and pricing to maximize profits.

You will monitor revenues, control costs, lead staff, recruit, schedule, train, and ensure compliance with health and safety regulations while delivering customer service to guests and coordinating catering or events as needed.

Qualifications

• Experience: 7 months to less than 1 year
• Education: Secondary (high) school graduation certificate

Responsibilities

• 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
• 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 operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Education

Secondary (high) school graduation certificate

Job description

• Education: Secondary (high) school graduation certificate
• Experience: 7 months to less than 1 year

• Work Term: Permanent
• Work Language: English
• Hours: 35 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 7 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
• Evaluate 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 operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Security and safety

• Basic security clearance

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods
• Large workload

Personal suitability

• Accurate
• Client focus
• Dependability
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Employment terms options

• Early morning

Employment terms options

• Evening
• Morning
• Night
• On call
• Day
• Weekend