About this role
Education: Secondary (high) school graduation certificate.
Tasks
- 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 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: 3-4 people.
- Personal suitability: Client focus.
- Dependability.
- Excellent oral communication.
- Flexibility.
- Organized.
- Team player.
- Ability to multitask.
- Employment terms options: Early morning.
- Shift.
- Experience: 2 years to less than 3 years.
- Employment terms options: Morning.
- Weekend.
- Financial benefits: Gratuities.
- Other benefits: Free parking available.