Restaurant Director

Budget Managed $100,001 - $500,000 $500,001 - $1,500,000
Responsibilities Tasks Analyze budget to increase and maintain restaurant profits Develop a budget to determine the cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices based on restaurant budget Control receipts to determine labor costs Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Determine the type of services to be offered and establish operating procedures Cash out and complete balance sheets, cash statements and supporting documents Conduct performance reviews Establish the cost of products and services Apply provincial or territorial laws and regulations concerning alcoholic beverages Organize and maintain current inventory Ensure compliance with health and safety rules Deal with suppliers regarding the provision of food products and other products Discuss with clients provisions relating to catering services or use of facilities Participate in the development and implementation of marketing plans Direct individuals or provide instructions Address customer complaints and concerns Provide customer service Manage events Supervisor Functions and Activities 3 to 4 people 5 to 10 people
Experience and Specialization Management systems (MIS or database) MS Office MS Outlook Point of sale system
Additional Information Working Conditions and Physical Abilities Environment where activities take place at a fast pace Sitting, standing and walking Personal Qualities Precise Customer-focused attitude Effective interpersonal relations Excellent oral communication Flexibility Organizational skills Reliable Team spirit Ability to multitask
Benefits Health Benefits Health care plan Financial Benefits Commission Other Benefits Free parking available Parking available