restaurant manager - Fort McMurray
1 month ago
Job summary
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 Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff 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
dnd 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 Participate in marketing plans
dnd implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Supervision 5-10 people Credentials Certificates licences memberships dnd courses Food Safety Certificate Experience nd specialization Computer nd technology knowledge MS Excel MS Office MS Outlook MS PowerPoint MS Word Point of sale system Additional information Transportation/travel information Public transportation is available Work conditions nd physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Combination of sitting standing walking Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask
Job description
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