Tasks

• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns
• Provide customer service
• Plan, organize, direct, control and evaluate daily operations

Government programs

• Recognized employer
• Work Term : Permanent
• Work Language : English
• Hours : 30 to 40 hours per week