About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year.
Work setting: Various locations.
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.
- 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.
- Leading/instructing individuals.
- Address customers' complaints or concerns.
- Provide customer service.
- Supervision: Staff in various areas of responsibility.
- Transportation/travel information: Valid driver's licence.
- Own vehicle.
- Personal suitability: Accurate.
- Client focus.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Excellent written communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
Experience: 2 years to less than 3 years.
- Health benefits: Dental plan.
- Disability benefits.
- Health care plan.
- Paramedical services coverage.
- Vision care benefits.
- Financial benefits: Registered Education Savings Plan (RESP).
- Other benefits: Other benefits.