restaurant manager

Education: College/CEGEPExperience: 2 years to less than 3 yearsTasksAnalyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Determine type of services to be offered and implement operational proceduresBalance cash and complete balance sheets, cash reports and related formsCost products and servicesEnforce provincial/territorial liquor legislation and regulationsNegotiate arrangements with suppliers for food and other suppliesNegotiate with clients for catering or use of facilitiesParticipate in marketing plans and implementationLeading/instructing individualsAddress customers' complaints or concernsProvide customer serviceWork Term: PermanentWork Language: EnglishHours: 35 hours per week