manager, restaurant

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 2 years to less than 3 years Foodservice systems administration/management Tasks Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff 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 Address customers' complaints or concerns Provide customer service Employment terms options Evening Employment terms options Flexible hours Morning Day Weekend Financial benefits Group insurance benefits Work Term: Permanent Work Language: English or French Hours: 35 to 40 hours per week