Job Description

Work Term: Permanent Work Language: English Hours: 40 hours per week Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 2 years to less than 3 years

Budgetary responsibility

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$100,001 - $500,000

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 Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews 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 Provide customer service

Supervision

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5-10 people

Computer and technology knowledge

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Accounting software MS Excel MS Office MS PowerPoint MS Word

Security and safety

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Criminal record check

Transportation/travel information

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Public transportation is available

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Combination of sitting, standing, walking Standing for extended periods Overtime required

Personal suitability

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Client focus Efficient interpersonal skills Excellent oral communication Organized Team player Ability to multitask

Other benefits

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Free parking available * Parking available