restaurant manager

Education
Secondary (high) school graduation certificate
or equivalent experience
Tasks
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 revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Train staff in preparation, cooking and handling of food
Recruit and hire staff
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Resolve issues that may arise, including customer requests, complaints and supply shortages
Plan menus and ensure food meets quality standards
Consult with clients regarding weddings, banquets and specialty functions
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise cooks and other kitchen staff
Supervision
3-4 people
Computer and technology knowledge
Accounting software
Electronic cash register
MS Excel
MS Word
Spreadsheet
Cuisine specialties
African cuisine
Work conditions and physical capabilities
Attention to detail
Combination of sitting, standing, walking
Personal suitability
Client focus
Efficient interpersonal skills
Flexibility
Organized
Reliability
Team player
Ability to multitask
Screening questions
Are you authorized to work in Canada?
Are you available for shift or on-call work?
Are you available to start on the date listed in the job posting?
Employment terms options
Early morning
Evening
Experience
2 years to less than 3 years
Employment terms options
Morning
Night
On call
Day
Weekend
Overtime required