About this role
Education: Secondary (high) school graduation certificate. Tasks: 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 . Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Experience: 2 years to less than 3 years. Employment terms options: Flexible hours. Support for youths: Provides awareness training to employees to create a welcoming work environment for youth.