About this role
Education: Secondary (high) school graduation certificate. or equivalent experience. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Monitor revenues to determine labour cost . Monitor staff performance . Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Plan, organize, direct, control and evaluate daily operations. Government programs: Recognized employer. Experience: 1 year to less than 2 years. Health benefits: Dental plan. Health care plan.