restaurant manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. 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. Train staff. Determine type of services to be offered and implement operational procedures. Cost products and services. 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. Leading/instructing individuals. Supervision: More than 20 people. Computer and technology knowledge: Electronic cash register. MS Excel. MS Office. MS Outlook. Point of sale system. Experience: 1 to less than 7 months. Employment terms options: Early morning. Morning. Day. Weekend.