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
- Set staff work schedules
- Supervise staff
- Train staff
- 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
- 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
- Address customers' complaints or concerns
- Manage events
Qualifications
- Education – College / CEGEP
- Experience – 1 year to less than 2 years
- Work setting – Urban area
- Budgetary responsibility – 100,001 - $500,000
- Language – Anglais
- Hours of work – 40 hours per week
- Education – Education
- Experience – Durée de l'emploi : Permanent
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
Supervision
Security and safety
Personal suitability
- Client focus
- Dependability
- Organized
- Reliability
- Team player
- Ability to multitask