Analyze budget to boost and maintain the restaurant's profits
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
Supervise staff
Train staff
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
Address customers' complaints or concerns
Security and safety
Basic security clearance
Transportation/travel information
Own transportation
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Handling heavy loads
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Large workload
Personal suitability
Accurate
Client focus
Dependability
Flexibility
Organized
Reliability
Team player
Ability to multitask
Experience
7 months to less than 1 year
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 35 hours per week
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