- Education : Secondary (high) school graduation certificate
- Experience : 7 months to less than 1 year
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
- Determine type of services to be offered and implement operational procedures
- Balance cash and complete balance sheets, cash reports and related forms
- Conduct performance reviews
- Cost products and services
- Enforce provincial / territorial liquor legislation and regulations
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Negotiate with clients for catering or use of facilities
- Participate in marketing plans and implementation
- Leading / instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Work conditions and physical capabilities
- Fast-paced environment
- Tight deadlines
- Repetitive tasks
- Physically demanding
- Attention to detail
- Standing for extended periods
- Large workload
- Overtime required
Personal suitability
- Accurate
- Client focus
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
- Work Term : Permanent
- Work Language : English
- Hours : 37.5 hours per week
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