RESTAURANT MANAGER

RESTAURANT AND FOOD SERVICE MANAGERS 

MAIN DUTIES

• Develop and follow a budget to maximize restaurant profits
• Deliver a high-quality menu and motivate staff to provide excellent customer service.
• Maintaining the restaurant’s revenue, profitability and quality goals.
• Coordinate daily Front of the House and Back of the House restaurant operations
• Estimate future needs for goods, kitchen utensils and cleaning products
• Monitor local COVID-19 laws and create guidelines for customers and staff to follow.
• Develop and contribute to marketing plans to promote the services of the Restaurant
• Develop plans for different services on offer and suggest addition of new services as per market requirements
• Hire and train staff
• Organize and supervise shifts
• Create schedules for staff
• Appraise staff performance and provide feedback to improve productivity
• Keep track of inventory and place orders with suppliers accordingly
• Respond efficiently and accurately to customer complaints
• Ensuring all health and safety regulations are followed at all times
• Implement policies and protocols that will maintain future restaurant operations

2. WAGES

20 CAD/HOUR ( The median wage for Halifax is 15.71)

OVERTIME WAGE: 30 CAD/HOUR

3. VACATION TIME AND PAY

2 WEEKS OF PAID VACATION PLUS 4% OF GROSS PAY A SHOLIDAY PAY

4. HOURS OF WORK

48 HOURS A WEEK// WORK IN SHIFTS

5. LANGUAGE RERQUIREMENT

WORKING KNOWLEDGE OF ENGLISH

6. LOCATION OF EMPLOYMENT

5640, unit B 104, Spring garden road, Halifax,

B3J 3M7, NS.

7. BENEFITS

Health Insurance and Parking on Facility

8. Skills and Requirements (Including Education)

Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role(At least 2-3years)

Proven customer service experience as a manager

One-year Canadian post-secondary program credential, or equivalent credential

Comfortable setting priorities and delegating tasks as needed