OVERVIEW LANGUAGES English
EDUCATION College/CEGEP
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 performancePlan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
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
ADVANTAGES FINANCIAL BENEFITS Bonus
Gratuities