About this role
Education: Secondary (high) school graduation certificate. or equivalent experience.
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 . Monitor revenues to determine labour cost . Plan and organize daily operations.
- Recruit 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.
- Enforce provincial/territorial liquor legislation and regulations.
- 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.
- Supervision: 3-4 people.
- Employment terms options: Early morning.
- Evening.
- Experience: 1 year to less than 2 years.
- Employment terms options: Morning.
- Day.