Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years Work setting Urban 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 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 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 Participate in marketing plans and implementation Leading/instructing individuals Address customers'' complaints or concerns Provide customer service Supervision 1 to 2 people 3-4 people 5-10 people Computer and technology knowledge Electronic cash register MS Excel Spreadsheet Security and safety Basic security clearance Reference required Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced workplace Work under pressure Handling heavy loads Attention to detail Personal suitability Accurate Dependability Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Employment terms options Shift Employment terms options Flexible hours Weekend