About this role
Education: College/CEGEP. 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 . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Provide customer service. Supervision: 3-4 people. Experience: 1 year to less than 2 years. Employment terms options: Shift. Other benefits: Free parking available.