About this role
Education: Secondary (high) school graduation certificate. or equivalent experience. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Monitor revenues to determine labour cost . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Provide customer service. Manage events. Experience: 1 year to less than 2 years. Support for youths: Provides awareness training to employees to create a welcoming work environment for youth.