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.
- 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.
- Conduct performance reviews.
- Organize and maintain inventory.
- Ensure health and safety regulations are followed.
- Address customers' complaints or concerns.
- Provide customer service.
- Supervision: 3-4 people.
- Work conditions and physical capabilities: Fast-paced environment.
- Tight deadlines.
- Attention to detail.
- Personal suitability: Accurate.
- Client focus.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
Experience: 7 months to less than 1 year.
- Employment terms options: Evening.
- Shift.
- Flexible hours.
- Morning.
- Night.
- On call.
- Day.
- Weekend.