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.
- Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Plan and organize daily operations.
- Supervise staff.
- Train staff.
- Cost products and services.
- Ensure health and safety regulations are followed.
- Participate in marketing plans and implementation.
- Address customers' complaints or concerns.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Attention to detail.
- Experience: 2 years to less than 3 years.