- Education: Bachelor's degree
- Experience: 1 year to less than 2 years
Tasks
Analyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor staff performance Plan and organize daily operationsRecruit staffSupervise staffTrain staffDetermine type of services to be offered and implement operational proceduresBalance cash and complete balance sheets, cash reports and related formsConduct performance reviewsCost products and servicesEnforce provincial/territorial liquor legislation and regulationsOrganize and maintain inventoryNegotiate arrangements with suppliers for food and other suppliesParticipate in marketing plans and implementationLeading/instructing individualsManage events
Supervision
5-10 people
Transportation/travel information
Public transportation is available
Work conditions and physical capabilities
Fast-paced environmentWork under pressureTight deadlinesAttention to detailCombination of sitting, standing, walking
Personal suitability
AccurateClient focusEfficient interpersonal skillsFlexibilityTeam playerAbility to multitask
Work Term: Permanent
Work Language: English
Hours: 40 hours per week
