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 . 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. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Area of work experience: Food services. Area of specialization: Kitchen. Employment terms options: Early morning. Evening. Experience: 5 years or more.