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 environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Combination of sitting, standing, walking Personal suitability Accurate Dependability Productive interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask #J-18808-Ljbffr

📌 Restaurant Manager (The Blue Mountains)
🏢 Oliver & Bonacini Hospitality
📍 The Blue Mountains