restaurant manager

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

• Analyze budget to boost and maintain the restaurant’s profits

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies

• Monitor staff performance

• Plan and organize daily operations

• Set staff work schedules

• Balance cash and complete balance sheets, cash reports and related forms

• Negotiate arrangements with suppliers for food and other supplies

• Address customers' complaints or concerns

• 11-15 people

• Fast-paced environment

• Work under pressure

• Repetitive tasks

• Physically demanding

• Attention to detail

• Combination of sitting, standing, walking

• Standing for extended periods

• Accurate

• Client focus

• Efficient interpersonal skills

• Excellent written communication

• Reliability

• Team player

• Ability to multitask