Restaurant manager, Brantford

Overview Languages: English

Education: College, CEGEP or other non‑university certificate or diploma from a program of 1 year to 2 years

Experience 1 year to less than 2 years

On‑site: Work must be completed at the physical location. There is no option to work remotely.

Work setting: Urban area

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 revenues to determine labour cost

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

Negotiate with clients for catering or use of facilities

Participate in marketing plans and implementation

Address customers’ complaints or concerns

Manage events

Supervision: 5-10 people

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