Restaurant assistant manager

English

1 to less than 7 months

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

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
Set staff work schedules
Supervise staff
Balance cash and complete balance sheets, cash reports and related forms
Enforce provincial/territorial liquor legislation and regulations
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
Order supplies and equipment
Manage kitchen operations
Inspect kitchens and food service areas
Maintain inventory and records of food, supplies and equipment
Prepare and cook complete meals or individual dishes and foods