About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.
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 . Monitor staff performance . Plan and organize daily operations.
- Set staff work schedules.
- Supervise staff.
- Train staff.
- Determine type of services to be offered and implement operational procedures.
- Cost products and services.
- Enforce provincial/territorial liquor legislation and regulations.
- Ensure health and safety regulations are followed.
- Negotiate arrangements with suppliers for food and other supplies.
- Negotiate with clients for catering or use of facilities.
- Leading/instructing individuals.
- Supervision: More than 20 people.
- Computer and technology knowledge: Electronic cash register.
- MS Excel.
- MS Office.
- MS Outlook.
- Point of sale system.
- Experience: 1 to less than 7 months.
- Employment terms options: Early morning.
- Morning.
- Day.
- Weekend.