About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience.
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 . Set staff work schedules.
- Supervise staff.
- Train staff.
- Determine type of services to be offered and implement operational procedures.
- Conduct performance reviews.
- Organize and maintain inventory.
- Ensure health and safety regulations are followed.
- Negotiate arrangements with suppliers for food and other supplies.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
- Supervision: More than 20 people.
- Employment terms options: Early morning.
- Government programs: Recognized employer.
- Employment terms options: Evening.
- Shift.
- Experience: 2 years to less than 3 years.
- Employment terms options: Morning.
- Night.
- Day.
- Weekend.