- Education: College/CEGEP
- 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
- Recruit staff
- Set staff work schedules
- Determine type of services to be offered and implement operational procedures
- 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
- Negotiate with clients for catering or use of facilities
- Participate in marketing plans and implementation
- Manage events
- Calculate and prepare cheques for payroll
Supervision
- Working groups
- Staff in various areas of responsibility
Personal suitability
- Accurate
- Dependability
- Effective interpersonal skills
- Excellent oral communication
- Organized
- Team player
- Work Term: Permanent
- Work Language: English
- Hours: 30 hours per week