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 Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Monitor staff performance 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 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 Participate in marketing plans and implementation Address customers' complaints or concerns Provide customer service
Work conditions and physical capabilities
Fast-paced environment Attention to detail
Personal suitability
Client focus Flexibility Organized Reliability
Experience
2 years to less than 3 years Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 40 hours per week