Job description Education: College/CEGEP
Experience: 1 year to less than 2 years
Budgetary responsibility 0 - $100,000
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
Cost products and services
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
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Manage events
Supervision More than 20 people
Work conditions and physical capabilities Rapid-paced environment
Attention to detail
Standing for extended periods
Large workload
Personal suitability Client focus
Efficient interpersonal skills
Flexibility
Organized
Team player
Ability to multitask
Employment terms options Evening
Employment terms options Morning
Day
Weekend
Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week

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📌 Client Advisor (Nova Scotia)
🏢 0000050007 royal bank canada
📍 Nova Scotia