About this role
Education: Secondary (high) school graduation certificate. or equivalent experience. Work setting: Various locations. 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 . 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. Determine type of services to be offered and implement operational procedures. 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. Negotiate with clients for catering or use of facilities. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Organized. Reliability. Team player. Ability to multitask. Judgement. Leadership. Experience: 2 years to less than 3 years. Employment terms options: Flexible hours. Morning. Night. Day. Weekend. Health benefits: Dental plan. Disability benefits. Health care plan. Other benefits: Other benefits.