Restaurant manager

Education: Secondary (high) school graduation certificate
Experience: 7 months to less than 1 year

Work setting

Food service establishment

Tasks

Cost products and services
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
Plan menus and ensure food meets quality standards
Plan, organize, direct, control and evaluate daily operations

Supervision

5-10 people

Work conditions and physical capabilities

Fast-paced environment
Repetitive tasks
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods

Personal suitability

Client focus
Efficient interpersonal skills
Excellent oral communication
Flexibility
Team player

Other benefits

Parking available

Support for newcomers and refugees

Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees

Support for youths

Provides awareness training to employees to create a welcoming work environment for youth

Support for Indigenous people

Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers

Supports for visible minorities

Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities
Work Term: Permanent
Work Language: English
Hours: 35 to 40 hours per week