restaurant manager

Education: College/CEGEP. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Plan and organize daily operations. 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. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Manage events. Supervision: 5-10 people. Work conditions and physical capabilities: Work under pressure. Attention to detail. Personal suitability: Efficient interpersonal skills. Flexibility. Reliability. Ability to multitask. Other: Use of artificial intelligence. Employment terms options: Shift. Experience: 3 years to less than 5 years.

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Additional information Work conditions and physical capabilities Work under pressure Attention to detail Personal suitability Efficient interpersonal skills Fle

Formation minimale

Diplôme collégial

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31 août 2026