About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. Budgetary responsibility: $500,001 - $1,500,000. 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 . Recruit staff. Set staff work schedules. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Address customers' complaints or concerns. Supervision: 16-20 people. Security and safety: Bondable. Transportation/travel information: Own vehicle. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Flexibility. Organized. Reliability. Ability to multitask. Employment terms options: Early morning. Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Morning. Night. On call. Day. Weekend.