restaurant manager

Additional Information

• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Work setting

• Food service establishment

Tasks

• Plan, organize, direct, control and evaluate daily operations
• Balance cash and complete balance sheets, cash reports and related forms
• Organize and maintain inventory
• Monitor revenues and modify procedures and prices
• Ensure health and safety regulations are followed
• Set staff work schedules and monitor staff performance
• Address customers' complaints or concerns
• Recruit, train and supervise staff
• Train staff in job duties, sanitation and safety procedures
• Supervise and co-ordinate activities of staff who prepare and portion food
• Prepare and submit reports
• Prepare budget and cost estimates
• Maintain records of stock, repairs, sales and wastage
• Establish methods to meet work schedules
• Establish work schedules
• Estimate and order ingredients and supplies
• Ensure food service and quality control

Supervision

• 5-10 people
• 16-20 people
• Food service counter attendants and food preparers

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Standing for extended periods

Personal suitability

• Client focus
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Team player

Health benefits

• Dental plan
• Health care plan
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week