restaurant manager

Work setting

• Rural area

Responsibilities

Tasks

• Analyze budget to boost and maintain the restaurant’s profits
• 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
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• 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
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service

Credentials

Certificates, licences, memberships, and courses 

• Workplace Hazardous Materials Information System (WHMIS) Certificate
• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

Computer and technology knowledge

• Electronic cash register
• MS Office
• MS Outlook
• Point of sale system

Additional information

Work conditions and physical capabilities

• Work under pressure
• Repetitive tasks
• Attention to detail
• Standing for extended periods