------------- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 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 revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Supervise staff
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Cost products and services
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Supervision
--------------- More than 20 people
Experience
-------------- 2 years to less than 3 years
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 35 to 40 hours per week
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