Education: Bachelor''s degree Experience: 3 years to less than 5 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 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 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 Provide customer service Manage events Staff recruitment and selection Plan, organize, direct, control and evaluate daily operations Supervision 5-10 people Industrial processes and products experience Quality assurance and control Screening questions Are you available for shift or on-call work? Do you have experience working in this field? Do you have the required certifications listed in the job posting? Do you meet the language requirements listed in the job posting for the position (English or French)? Employment terms options Flexible schedule Work Term: Permanent Work Language: English Hours: 35 to 40 hours per week

📌 restaurant manager (Ottawa)
🏢 Fried Chicken Club
📍 Ottawa