- Analyze budget to boost and maintain the restaurant's profits
- Evaluate daily operations
- Monitor revenues to determine labour cost
- Monitor staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise 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
- Ensure health and safety regulations are followed
- Negotiate with clients for catering or use of facilities
- Address customers' complaints or concerns
- Manage events
Experience
- 3 years to less than 5 years
Financial perks
- Bonus
- Gratuities
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 35 to 40 hours per week