Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience: 3 years to less than 5 years

Tasks

Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Participate in marketing plans and implementation
Address customers' complaints or concerns
Work Term: Permanent
Work Language: English
Hours: 40 hours per week

Restaurant manager