Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years
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 staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
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
Work Term: Permanent
Work Language: English
* Hours: 30 to 40 hours per week
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