- Modify food preparation methods and menu prices according to the restaurant budget
- Plan and organize daily operations
- Conduct performance reviews
- 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
- Address customers' complaints or concerns
- Provide customer service
- Evaluate daily operations
- Monitor revenues to determine labour cost
- Recruit staff
- Set staff work schedules
- Supervise staff
- Manage events
Mandated Supervision
Supervise 5-10 people
Qualifications
- Education: College/CEGEP
- Experience: 2 years to less than 3 years
- Technical skills: MS Office, MS Outlook, MS Windows, MS Word
Work Setting
Urban area
Compensation & Budget Responsibility
$500,001 - $1,500,000
Travel & Transportation
Public transportation is available
Personal Suitability
- Client focus
- Dependability
- Efficient interpersonal skills
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
Advantages
- Parking available
- Employment duration: Permanent
- Language of work: English
- Hours: 30 to 40 hours per week