- Education: Secondary (high) school graduation certificate
- Experience: 1 year to less than 2 years
Tasks
Develop 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 revenues to determine labour cost Monitor staff performance Plan and organize daily operationsRecruit staffSet staff work schedulesSupervise staffTrain staffDetermine type of services to be offered and implement operational proceduresConduct performance reviewsEnsure health and safety regulations are followedAddress customers' complaints or concernsProvide customer service
Supervision
5-10 people
Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week
