About this role
Education: College/CEGEP.
Work setting: Urban area.
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.
- Determine type of services to be offered and implement operational procedures.
- Balance cash and complete balance sheets, cash reports and related forms.
- 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.
- Provide customer service.
- Plan, organize, direct, control and evaluate daily operations.
Supervision: More than 20 people.
- Computer and technology knowledge: MS Excel.
- MS Office.
- Point of sale system.
Security and safety: Reference required.
Transportation/travel information: Public transportation is available.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Attention to detail.
- Standing for extended periods.
- Large workload.
- Personal suitability: Client focus.
- Dependability.
- Excellent oral communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
- Screening questions: Do you have experience working in this field?.
- Do you meet the language requirements listed in the job posting for the position (English or French)?.
- Employment terms options: Evening.
- Morning.
- Experience: 5 years or more.
- Employment terms options: Day.
- Weekend.
- Financial benefits: Gratuities.
- Other benefits: On-site amenities.