restaurant manager

Overview

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

Responsibilities

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations.
• Monitor revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• Conduct performance reviews.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.

Qualifications

Experience: 3 years to less than 5 years.