About this role
Education: Secondary (high) school graduation certificate.
Work setting: Urban area.
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.
- Recruit staff.
- Set staff work schedules.
- Supervise staff.
- 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.
- Negotiate with clients for catering or use of facilities.
- Participate in marketing plans and implementation.
- Leading/instructing individuals.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
- Supervision: 5-10 people.
- 16-20 people.
- Computer and technology knowledge: Electronic cash register.
- MS Excel.
- Spreadsheet.
- Security and safety: Basic security clearance.
- Criminal record check.
- Reference required.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Repetitive tasks.
- Attention to detail.
- Personal suitability: Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
Experience: 2 years to less than 3 years.
- Employment terms options: Flexible hours.
- Financial benefits: Gratuities.