restaurant manager

Overview

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years, or equivalent experience.

Responsibilities

• Evaluate daily operations.
• Modify food preparation methods and menu prices according to the restaurant budget.
• 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.
• 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.
• Address customers' complaints or concerns.
• Manage events.

Experience

Experience: 7 months to less than 1 year.

Support for diversity and inclusion