Restaurant Manager

Languages: English Education: College/CEGEP. or equivalent experience Experience: 7 months to less than 1 year 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. Set staff work schedules. Supervise staff. 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. Cost products and services. Organize and maintain inventory. 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. Provide customer service. Manage events Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Attention to detail. Combination of sitting, standing, walking Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Ability to multitask

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