restaurant manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 yearsExperience: 1 year to less than 2 yearsTasksDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operations Monitor staff performance Plan and organize daily operationsRecruit staffSet staff work schedulesSupervise staffTrain staffConduct performance reviewsCost products and servicesOrganize and maintain inventoryAddress customers' complaints or concernsProvide customer serviceSupervision5-10 peopleComputer and technology knowledgeMS ExcelMS OutlookMS WordSecurity and safetyBasic security clearanceTransportation/travel informationOwn transportationWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesRepetitive tasksHandling heavy loadsAttention to detailCombination of sitting, standing, walkingStanding for extended periodsPersonal suitabilityAccurateClient focusDependabilityEfficient interpersonal skillsExcellent oral communicationExcellent written communicationFlexibilityOrganizedReliabilityTeam playerAbility to multitaskWork Term: PermanentWork Language: EnglishHours: 30 to 35 hours per week