- Education : College / CEGEP
- Experience : 1 year to less than 2 years
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
- Leading / instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Supervision
3-4 people
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Repetitive tasks
- Physically demanding
- Combination of sitting, standing, walking
- Standing for extended periods
- Large workload
- Overtime required
- Work Term : Permanent
- Work Language : English
- Hours : 37.5 hours per week
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Secondary (high) school graduation certificate.Balance cash and complete balance sheets, cash reports and related forms.Organize and maintain inventory.Ensure health and safety regulations are followed.Address customers' complaints or concerns.Plan, organize, direct, control and evaluate daily opera...
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