manager, food services

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Leading / instructing individuals
• Manage events

Employment terms options

• Evening

Employment terms options

• Morning
• Day
• Work Term : Permanent
• Work Language : English
• Hours : 30 to 40 hours per week