About this role
Education: Secondary (high) school graduation certificate.
Tasks
- 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 staff performance . Plan and organize daily operations.
- Recruit staff.
- Set staff work schedules.
- Supervise staff.
- Train staff.
- Conduct performance reviews.
- Enforce provincial/territorial liquor legislation and regulations.
- Organize and maintain inventory.
- Ensure health and safety regulations are followed.
- Negotiate arrangements with suppliers for food and other supplies.
- Participate in marketing plans and implementation.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
- Personal suitability: Client focus.
- Organized.
- Team player.
- Employment terms options: Evening.
- Experience: 2 years to less than 3 years.
- Employment terms options: Night.
- Day.
- Weekend.