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. Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Plan and organize daily operations. Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Supervision: 1 to 2 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Handling heavy loads. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Large workload. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Government programs: Recognized employer. Experience: 7 months to less than 1 year.