Restaurant manager

Overview

Languages

English

Education

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

Experience

Experience an asset

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Rural area

Responsibilities

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 revenues to determine labour cost
• Plan and organize daily operations
• Set staff work schedules
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Address customers’ complaints or concerns

Supervision

• 1 to 2 people

Credentials

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate