About this role
Education: Secondary (high) school graduation certificate. 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. Supervise 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. Address customers' complaints or concerns. Must have knowledge of the establishment's culinary genres. Supervision: 3-4 people. Computer and technology knowledge: Point of sale system. Cuisine specialties: Japanese cuisine. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Combination of sitting, standing, walking. Government programs: Recognized employer. Employment terms options: Evening. Shift. Flexible hours. Experience: 3 years to less than 5 years. Employment terms options: Day. Weekend. Health benefits: Dental plan. Financial benefits: Gratuities. Group insurance benefits. Other benefits: Other benefits.