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 Work setting Urban area 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 Monitor revenues to determine labour cost Plan and organize daily operations Recruit staff Set staff work schedules Determine type of services to be offered and implement operational procedures 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 Work conditions and physical capabilities Fast-paced environment Work under pressure Handling heavy loads Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Employment terms options Early morning Evening Shift Employment terms options Morning Night Day Weekend Support for youths Offers on-the-job training tailored to youth Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work environment for youth Work Term: Permanent Work Language: English or French Hours: 30 hours per week