restaurant manager

Education: College/CEGEP. or equivalent experience. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Plan and organize daily operations. Set staff work schedules. Determine type of services to be offered and implement operational procedures. 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. Address customers' complaints or concerns. Supervision: 3-4 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods.

Personal suitability: Client focus. Efficient interpersonal skills. Excellent oral communication. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Day. Weekend. Overtime available.