Job Description

Education: College/CEGEP Experience: 1 year to less than 2 years

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 Set staff work schedules 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 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 Address customers' complaints or concerns Provide customer service Plan, organize, direct, control and evaluate daily operations

Computer and technology knowledge

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Electronic cash register MS Excel MS Office MS Outlook MS PowerPoint MS Windows MS Word Spreadsheet

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Standing for extended periods Large workload

Personal suitability

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Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Work Term: Permanent Work Language: English * Hours: 36 to 44 hours per week