Work must be completed at the physical location. There is no option to work remotely.
Work setting
- Remote location
- Willing to relocate
- Relocation costs not covered by employer
Responsibilities
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
- Monitor revenues to determine labour cost
- Plan and organize daily operations
- Supervise staff
- Balance cash and complete balance sheets, cash reports and related forms
- Cost products and services
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Supervision
- 16-20 people
Credentials
Certificates, licences, memberships, and courses
- Food service manager certification
- Food and beverage server trade certification
- First Aid Certificate
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Food Safety Certificate