Restaurant Manager

Work setting

• Willing to relocate
• Relocation costs covered by employer
• Restaurant and food service
• Bistro

Responsibilities

Tasks

• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• 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
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service
• Hire and oversee training and supervision of staff
• Plan, organize, direct, control and evaluate daily operations
• Establish inventory and quality control methods

Supervision

• 16-20 people

Credentials

Certificates, licences, memberships, and courses 

• Smart Serve

Additional information

Security and safety

• Criminal record check

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Attention to detail

Personal suitability

• Client focus
• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Ability to multitask

Benefits

Other benefits

• Free parking available
• Learning/training paid by employer
• Paid time off (volunteering or personal days)