About this role
Education: No degree, certificate or diploma. Budgetary responsibility: $100,001 - $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 . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train 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. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Plan, organize, direct, control and evaluate daily operations. Supervision: 5-10 people. 11-15 people. 16-20 people. Security and safety: Basic security clearance. 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. Personal suitability: Client focus. Dependability. Excellent oral communication. Flexibility. Reliability. Team player. Ability to multitask. Employment terms options: Early morning. Experience: 7 months to less than 1 year. Employment terms options: Evening. Morning. On call. Day. Overtime required. Other benefits: Free parking available. Learning/training paid by employer. On-site amenities. Other benefits. Paid time off (volunteering or personal days).