Overview Languages English Education
• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks
• 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
• Set staff work schedules
• Supervise staff
• Train staff
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Leading/instructing individuals