Restaurant manager

Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years

Tasks

Plan and organize daily operations
Train staff
Determine type of services to be offered and implement operational procedures
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Provide customer service

Supervision

3-4 people

Work conditions and physical capabilities

Repetitive tasks
Physically demanding
Attention to detail

Personal suitability

Efficient interpersonal skills
Organized
Work Term: Permanent
Work Language: English
Hours: 35 to 40 hours per week