About This Role
Managing a restaurant involves overseeing daily operations, ensuring profitability, and maintaining high standards of service. This role suits an organized and client-focused individual with strong communication skills who can handle a fast-paced environment.
Responsibilities
- Analyze budget to boost and maintain the restaurant's profits
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- Balance cash and complete balance sheets, cash reports and related forms
- Conduct performance reviews
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Participate in marketing plans and implementation
- Address customers' complaints or concerns
Requirements
- Secondary (high) school graduation certificate or equivalent experience
- 2 to less than 3 years of experience
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Repetitive tasks
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Large workload
- Accurate
- Client focus
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
Benefits
- Dental plan
- Health care plan
- Life insurance
Important Details
- Schedule: 40 hours per week
- Contract: permanent
- Work language: English
- Employment terms options: early morning, evening, morning, night, day, weekend
