Assistant manager, restaurant
- Leduc, AB, Canada
Full-time
Applications open in a new tab.
Job details
- Job type
- Full-time
- Apply by
- Working hours
- 30 hours per week
- Posting language
- English
- Posted
Original job description
- Education:
- Expérience:
- Secondary (high) school graduation certificate
- 0 - $100,000
- Analyze budget to boost and maintain the restaurant's profits
- 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
- Determine type of services to be offered and implement operational procedures
- 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
- Evening
- 1 year to less than 2 years
- Shift
- Morning
- Day
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 30 hours per week
More about this job
Responsibilities
Analyze the restaurant budget and daily operations to support profitability, including adjusting food preparation methods and menu prices and monitoring revenue and labor costs. Organize operations and inventory, recruit and review staff, ensure health and safety compliance, and negotiate with suppliers.
Requirements
A secondary (high) school graduation certificate is specified. The posting requires 1 year to less than 2 years of experience in a restaurant management role.
Skills
- Budget Analysis
- Restaurant Operations
- Menu Pricing
- Revenue Monitoring
- Labor Cost Management
- Staff Performance Monitoring
- Staff Recruitment
- Operational Planning
- Performance Reviews
- Costing
- Inventory Management
- Health And Safety Compliance
- Supplier Negotiation
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
Keywords
- Restaurant Management
- Budget Analysis
- Profitability
- Daily Operations
- Food Preparation
- Menu Pricing
- Revenue Monitoring
- Labor Costs
- Staff Performance
- Recruitment
- Operational Procedures
- Performance Reviews
- Product And Service Costing
- Inventory Management
- Health And Safety Regulations
- Supplier Negotiation
- Food Supplies