About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Tasks: Analyze budget to boost and maintain the restaurant's profits. 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. Set staff work schedules. Train staff. Cost products and services. Organize and maintain inventory. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 3-4 people. Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Flexible hours. Morning. Night. On call. Day. Weekend.