Education: Secondary (high) school graduation certificate
Experience: 2 years to less than 3 years
Work setting
---------------- Rural area
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 staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service
Manage events
Supervision
--------------- 5-10 people
Computer and technology knowledge
------------------------------------- MS Office
Point of sale system
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Work under pressure
Attention to detail
Standing for extended periods
Personal suitability
------------------------ Client focus
Dependability
Efficient interpersonal skills
Organized
Reliability
Team player
Ability to multitask
Work Term: Permanent
Work Language: English
* Hours: 40 hours per week
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