Description of the function
The restaurant manager is responsible for management of the restaurant. He must plan, organize, direct and control operation of the establishment in order to ensure efficiency and profitability.
He must in particular:
- Hire staff and prepare work schedules
- Oversee management of the restaurant’s financial resources (preparation of budgets, control of operating costs, financial statements, payroll, etc.) and material resources (supplies, negotiations with suppliers, management of inventories, etc.)
- Negotiate contracts for major projects
- Inspect facilities daily and oversee application of standards of hygiene, cleanliness, workplace health and safety
- Establish, apply and ensure compliance with the policies and procedures of the service and company
- Represent the establishment
- Prepare prices and promotion strategies for the restaurant’s products and services, and continuously assess its situation
- Carry out promotional activities in accordance withe the action plan and strategies prepared
- Ensure customer satisfaction during and after consumption of the product or service
- Resolve any customer problems and complaints
Prerequisites
Generally, depending on academic background, three to ten years of experience in the restaurant field, including experience in supervision and management, are required. Experience as a food and beverage service agent is an asset.
Personal qualities
- Human resources management aptitudes
- Business and negotiation sense
- Leadership and decision-making ability
- Tolerance for stress
- Knowledge of the tourism sector and customer needs
- Energy and tenacity
- Written and verbal communication skills
- Knowledge of the basic principles of operating relevant computer systems
- Bilingual
Compensation
Like any other function working in the restaurant industry, compensation varies according to the experience of the employee, the company’s situation and the job itself. This work sometimes requires working evenings, weekends and holidays.