About this role
Education: College/CEGEP. 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 . Plan and organize daily operations. Set staff work schedules. Train staff. 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. Address customers' complaints or concerns. Supervision: 5-10 people. Personal suitability: Excellent oral communication. Flexibility. Organized. Reliability. Ability to multitask. Experience: 2 years to less than 3 years.