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.
- 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.
- Conduct performance reviews.
- Cost products and services.
- 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.
- Plan menus and ensure food meets quality standards.
- Experience: 1 year to less than 2 years.