Job opportunity
Manager, restaurant
King Tandoori Kennedy
Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years
Work Term: Permanent
Work Language: English
Hours: 35 hours per week
Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years
Tasks
Analyze budget to boost and maintain the restaurant's profits
Evaluate daily operations
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
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
Security and safety
Basic security clearance
Transportation/travel information
Own transportation
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Physically demanding
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
Employment terms options
Early morning
Evening
Employment terms options
Morning
Night
On call
Day
Weekend
#J-18808-Ljbffr
Apply on source site Experience: 1 year to less than 2 years
Work Term: Permanent
Work Language: English
Hours: 35 hours per week
Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years
Tasks
Analyze budget to boost and maintain the restaurant's profits
Evaluate daily operations
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
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
Security and safety
Basic security clearance
Transportation/travel information
Own transportation
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Physically demanding
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
Employment terms options
Early morning
Evening
Employment terms options
Morning
Night
On call
Day
Weekend
#J-18808-Ljbffr