Tasks
Analyze budget to boost and maintain the restaurant’s profits
Evaluate daily operations
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
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
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers’ complaints or concerns
Manage events
Prepare food order summaries for chef
Maintain records of stock, repairs, sales and wastage
Supervise and co-ordinate activities of staff who prepare and portion food
Supervision
11-15 people
Experience and specialization
Computer and technology knowledge
MS Access
MS Excel
MS Office
MS PowerPoint
MS Windows
MS Word
Spreadsheet
Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Large workload
