restaurant manager

at  AANCH MODERNISTIC INDIAN CUISINE

• Work Term: Permanent
• Work Language: English
• Hours: 35 to 40 hours per week
• Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
• Experience: 1 year to less than 2 years

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail

SUPPORT FOR PERSONS WITH DISABILITIES

• Provides awareness training to employees to create a welcoming work environment for persons with disabilities

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• 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
• 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
• 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
• Participate in marketing plans and implementation
• Address customers’ complaints or concerns
• Provide customer service
• Plan, organize, direct, control and evaluate daily operations