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 Tasks Analyze budget to boost and maintain the restaurant's profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies 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 Organize and maintain inventory 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 16-20 people Work Term: Permanent Work Language: English Hours: 35 to 44 hours per week

📌 restaurant manager (Toronto)
🏢 FUKREY-INDIAN BISTRO
📍 Toronto