Restaurant manager

English

1 year to less than 2 years

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

Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Balance cash and complete balance sheets, cash reports and related forms
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
Address customers’ complaints or concerns
Provide customer service
Manage events