About this role
Education: College/CEGEP.
Tasks
- Analyze budget to boost and maintain the restaurant's profits.
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
- 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.
- Train staff.
- Determine type of services to be offered and implement operational procedures.
- Balance cash and complete balance sheets, cash reports and related forms.
- Conduct performance reviews.
- Cost products and services.
- 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.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Attention to detail.
- Combination of sitting, standing, walking.
- Standing for extended periods.
- Personal suitability: Accurate.
- Client focus.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Organized.
- Team player.
- Ability to multitask.
- Experience: 7 months to less than 1 year.
- Employment terms options: Morning.
- Day.