Education
- Secondary (high) school graduation certificate
Responsibilities
- 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
- 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
- Address customers\' complaints or concerns
- Provide customer service
Supervision
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
Personal suitability
- Client focus
- Dependability
- Excellent oral communication
- Excellent written communication
- Organized
- Team player
- Ability to multitask
Experience
- 1 year to less than 2 years
- Durée de l\'emploi : Permanent
- Langue de travail : Anglais
- Heures de travail : 35 to 40 hours per week