Work Term: Permanent Work Language: French Hours: 35 to 45 hours per week Education: Other trades certificate or diploma Experience: 5 years or more or equivalent experience Work setting Willing to relocate Relocation costs not covered by employer Budgetary responsibility $500,001 - $1,500,000 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 Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Supervision 5-10 people Work conditions and physical capabilities Fast-paced workplace Work under pressure Attention to detail Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Ability to multitask Screening questions Are you available to start on the date listed in the job posting? Do you have experience working in this field? Do you have the required certifications listed in the job posting? Employment terms options Evening Employment terms options Night Day Weekend

📌 manager, restaurant (L'Étang-du-Nord)
🏢 Quai 360
📍 L'Étang-du-Nord