Operations manager, restaurant

Work setting

• Urban 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
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• 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

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• Food and beverage server trade certification
• Bartender certification
• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

Computer and technology knowledge

• Electronic cash register
• Point of sale system

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Tight deadlines
• Attention to detail

Personal suitability

• Accurate
• Dependability
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player

Benefits

Health benefits

• Dental plan
• Health care plan

Financial benefits

• Bonus
• Gratuities