About this role
Education: Secondary (high) school graduation certificate.
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.
- Supervise staff.
- Train staff.
- Balance cash and complete balance sheets, cash reports and related forms.
- 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.
- Address customers' complaints or concerns.
Experience: 1 year to less than 2 years.
Employment terms options: To be determined.
Other benefits: Other benefits.