restaurant manager

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 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
• Cost products and services
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Address customers' complaints or concerns

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• Food service manager certification
• Workplace Hazardous Materials Information System (WHMIS) Certificate
• Occupational Health and Safety Certificate
• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

Computer and technology knowledge

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

Additional information

Security and safety

• Criminal record check
• Reference required

Transportation/travel information

• Willing to travel

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Combination of sitting, standing, walking
• Large workload

Personal suitability

• Accurate
• Client focus
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Organized
• Reliability
• Team player
• Ability to multitask