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
Plan and organize daily operations
Set staff work schedules
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
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