Job Description

Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years

Work setting

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Various locations

Tasks

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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

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Physically demanding Attention to detail Standing for extended periods

Personal suitability

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Accurate Client focus Dependability Excellent oral communication Flexibility Reliability Team player Work Term: Permanent Work Language: English * Hours: 40 hours per week