Education

• Secondary (high) school graduation certificate

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
• Set staff work schedules
• Supervise staff
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Provide customer service
• Manage events

Personal suitability

• Accurate
• Client focus
• Dependability
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Experience

• 1 year to less than 2 years

Health benefits

• Health care plan
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 40 to 44 hours per week