Education: Exprience: Education Bachelor''s degree 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 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 Supervision 1 to 2 people Work conditions and physical capabilities Rapid-paced environment Work under pressure Repetitive tasks Combination of sitting, standing, walking Standing for extended periods Personal suitability Client focus Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Experience 7 months to less than 1 year Employment terms options Evening Morning Day Dure de l''emploi: Permanent Langue de travail: Anglais Heures de travail: 30 hours per week