About this role
Education: Bachelor's degree. Work setting: Restaurant. 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. Set staff work schedules. Determine type of services to be offered and implement operational procedures. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Recruit and hire staff. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Handling heavy loads. Physically demanding. Attention to detail. Standing for extended periods. Personal suitability: Client focus. Excellent oral communication. Organized. Reliability. Team player. Initiative. Judgement. Experience: 1 to less than 7 months. Employment terms options: Evening. Shift. Flexible hours. Morning. Day. Weekend. Overtime required.