Restaurant manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Urban area. Tasks: 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. Recruit staff. Set staff work schedules. Supervise staff. 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. Supervision: 5-10 people. 11-15 people. Transportation/travel information: Valid driver's licence. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Evening. Flexible hours. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. Weekend. Other benefits: Parking available. Support for newcomers and refugees: Supports newcomers and/or refugees with foreign credential recognition. Support for youths: Offers on-the-job training tailored to youth. Support for Indigenous people: Offers mentorship, coaching and/or networking opportunities for Indigenous workers .