restaurant manager (Mississauga)

Education & Experience

College, CEGEP, or other non‑university certificate or diploma from a program of 1‑2 years, and 2‑3 years of related experience.

Responsibilities

• Analyze budget to boost and maintain the restaurant's profits.
• Develop budget to determine the 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.