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. Supervise staff. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Provide customer service. Manage events. Supervision: 11-15 people. Personal suitability: Client focus. Efficient interpersonal skills. Organized. Reliability. Team player. Ability to multitask. Government programs: Recognized employer. Experience: 2 years to less than 3 years.