Restaurant Manager

Work site environment

• Noisy
• Odours
• Wet/damp
• Hot

Work setting

• Restaurant

Responsibilities

Tasks

• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• 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
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Prepare and submit reports
• Train staff in job duties, sanitation and safety procedures
• Prepare budget and cost estimates
• Prepare food order summaries for chef
• Estimate ingredient and supplies required for meal preparation
• Establish work schedules
• Establish methods to meet work schedules
• Supervise and check assembly of trays
• Supervise and co-ordinate activities of staff who prepare and portion food
• Hire food service staff
• Must have knowledge of the establishment's culinary genres
• Plan, organize, direct, control and evaluate daily operations
• Maintain records of stock, repairs, sales and wastage
• Supervise and check delivery of food trolleys
• Ensure that food and service meet quality control standards

Supervision

• 5-10 people

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Large workload
• Bending, crouching, kneeling

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player