Operations manager, restaurant

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

• or equivalent experience

• Willing to relocate

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

• 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

• Determine type of services to be offered and implement operational procedures

• Conduct performance reviews

• Enforce provincial/territorial liquor legislation and regulations

• Organize and maintain inventory

• Ensure health and safety regulations are followed

• Participate in marketing plans and implementation

• Address customers' complaints or concerns

• 5-10 people

• Fast-paced environment

• Attention to detail

• Combination of sitting, standing, walking

• Client focus

• Efficient interpersonal skills

• Organized

• Reliability

• Team player