About this role
Education: College/CEGEP. or equivalent experience. 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 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. 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. Manage events. Transportation/travel information: Own transportation. Personal suitability: Dependability. Efficient interpersonal skills. Excellent oral communication. Organized. Reliability. Screening questions: Do you have experience working in this field?. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Flexible hours. Morning. On call. Weekend. Overtime required.