Restaurant manager, Toronto

Education

Secondary (high) school graduation certificate

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

Monitor staff performance

Plan and organize daily operations

Determine type of services to be offered and implement operational procedures

Cost products and services

Organize and maintain inventory

Ensure health and safety regulations are followed

Address customers' complaints or concerns

Provide customer service

Manage events

Supervision

3-4 people

Security and safety

Reference required

Transportation/travel information

Public transportation is available

Work conditions and physical capabilities

Fast-paced environment

Work under pressure

Attention to detail

Combination of sitting, standing, walking

Personal suitability

Dependability

Organized

Reliability

Team player

Ability to multitask

Experience

3 years to less than 5 years

Durée de l'emploi: Permanent

Langue de travail: Anglais

Heures de travail: 32 to 40 hours per week

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