Job Description

Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 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 Recruit staff Set staff work schedules Supervise staff Train staff Balance cash and complete balance sheets, cash reports and related forms Cost products and services 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 Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Attention to detail Combination of sitting, standing, walking

Personal suitability

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Accurate Client focus Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Ability to multitask

Employment terms options

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Evening Shift

Employment terms options

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Night Day Weekend

Financial benefits

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Gratuities Work Term: Permanent Work Language: English * Hours: 30 to 40 hours per week