About this role
Education: No degree, certificate or diploma. Work setting: Restaurant. Hospitality industry. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Plan and organize daily operations. Set staff work schedules. Determine type of services to be offered and implement operational procedures. Cost products and services. Organize and maintain inventory. Address customers' complaints or concerns. Provide customer service. Manage events. Supervise and co-ordinate activities of staff who prepare and portion food. Provide on-site services. Provide advice in the area of food preparation and storage, and food safety. Prepare special orders. Oversee safety of operations. Maintain accurate records. Ensure that food and service meet quality control standards. Answer clients' inquiries and provide information. Order stock. Supervisory Experience. Plan menus and ensure food meets quality standards. Co-ordinate special events. Area of specialization: Hotel and catering industry. Transportation/travel information: Valid driver's licence. Work conditions and physical capabilities: Work under pressure. Attention to detail. Personal suitability: Excellent oral communication. Organized. Team player. Ability to multitask. Punctuality. Positive attitude. Leadership. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Day. Weekend. Health benefits: Dental plan. Health care plan. Other benefits: Other benefits.