Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Languages English
Experience 2 years to less than 3 years
Work Location On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities 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 staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
Enforce provincial/territorial liquor legislation and regulations
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
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Manage events
Supervision Staff in various areas of responsibility
Additional information Work conditions and physical capabilities Fast-paced setting
Work under pressure
Tight deadlines
Repetitive tasks
Attention to detail
Combination of sitting, standing, walking
Personal suitability Accurate
Dependability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Team player
Ability to multitask

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📌 restaurant manager (Ontario)
🏢 Oliver & Bonacini Hospitality
📍 Ontario