Manager of a restaurant
requirements for the job
Education A certificate or certification from a college, CEGEP, or other non-university program lasting one to two years, or similar experience
3 years to less than 5 years of experience
Daily operations are planned, organized, directed, controlled, and evaluated.
International Cuisine Specialties
The restaurant is my area of expertise.
Place an order for supplies and equipment.
Products and services with a low cost
Physical Capabilities and Working Conditions
Working in a fast-paced setting; working under duress; performing repetitive activities; Managing large loads; Physically hard; meticulous attention to detail; long durations of standing Time constraints;
Ability to manage a group of 5-10 people;
Effective interpersonal skills; Flexibility; Accuracy; Team player; Excellent oral communication; Client focus; Dependability; Judgement; Reliability; Organized; Personal Suitability