OVERVIEW LANGUAGES English
EDUCATION Secondary (high) school graduation certificate
EXPERIENCE 2 years to less than 3 years
ON SITE Work must be completed at the physical location. There is no option to work remotely.
WORK SETTING Urban area
RESPONSIBILITIES 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
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 5-10 people
11-15 people
16-20 people
COMPUTER AND TECHNOLOGY KNOWLEDGE Electronic cash register
MS Excel
MS Windows
MS Word
Spreadsheet
ADDITIONAL INFORMATION SECURITY AND SAFETY Basic security clearance
Reference required
TRANSPORTATION/TRAVEL INFORMATION Public transportation is available
WORK CONDITIONS AND PHYSICAL CAPABILITIES Rapid-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Attention to detail
PERSONAL SUITABILITY Accurate
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Organized
Reliability
Team player
Ability to multitask
BENEFITS FINANCIAL BENEFITS Gratuities