Education: Secondary (high) school graduation certificate
Experience: 2 years to less than 3 years
Tasks
--------- 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
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service
Government programs
----------------------- Recognized employer
Work Term: Permanent
Work Language: English
* Hours: 30 hours per week
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