- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience 3 years to less than 5 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
- 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
- Set staff work schedules
- Supervise staff
- Train staff
- Cost products and services
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Leading/instructing individuals