About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. or equivalent experience. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Train staff. Determine type of services to be offered and implement operational procedures. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Supervision: 16-20 people. Employment terms options: Early morning. Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Night. Day. Weekend.