Operations manager, restaurant

Education:
Expérience:
Education
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Budgetary responsibility
$100,001 - $500,000
$500,001 - $1,500,000
Tasks
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Plan and organize daily operations
Set staff work schedules
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
Enforce provincial/territorial liquor legislation and regulations
Ensure health and safety regulations are followed
Negotiate with clients for catering or use of facilities
Personal suitability
Accurate
Efficient interpersonal skills
Organized
Experience
2 years to less than 3 years
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 to 40 hours per week Read more