Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
- Analyze budget to boost and maintain the restaurant’s profits
- 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
- Conduct performance reviews
- Cost products and services
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Leading/instructing individuals
- Address customers' complaints or concerns
- Plan, organize, direct,
control and evaluate daily operations
Supervision
- 5-10 people
Credentials
Certificates, licences, memberships, and courses
- Beverage services manager certification
- Smart Serve
- First Aid Certificate
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Protected Food Handling certificate
- Food Safety Certificate
Experience and specialization
Computer and technology knowledge
- MS Office
- MS Windows
- MS Word
- Point of sale system
- Spreadsheet
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Physically demanding
- Attention to detail
- Standing for extended periods
Personal suitability
- Accurate
- Dependability
- Efficient interpersonal skills
- Reliability
- Team player