Education: College/CEGEP Experience: 2 years to less than 3 years Work setting Rural area 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 Plan and organize daily operations Set staff work schedules Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Ensure health and safety regulations are followed Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Supervision 5-10 people Work conditions and physical capabilities Quick-paced environment Attention to detail Employment terms options Evening Employment terms options Morning Day Weekend Work Term: Permanent Work Language: English Hours: 40 hours per week

📌 restaurant manager (Letellier)
🏢 Marks Barnay’s Lounge
📍 Letellier