Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 2 years to less than 3 years 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 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 operations 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 Cost products and services 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 Leading/instructing individuals Address customers'' complaints or concerns Provide customer service Manage events Supervision 5-10 people Computer and technology knowledge MS Access MS Excel MS Office MS Outlook MS Power

Point MS Windows MS Word Spreadsheet Work conditions and physical capabilities Fast-paced setting Work under pressure Screening questions Do you have experience working in this field? Government programs Recognized employer Other benefits Other benefits Support for youths Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work environment for youth

📌 restaurant manager (Calgary)
🏢 RASOI EAST INDIAN AND HAKKA CHINESE CUISINE
📍 Calgary