About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year.
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 . Recruit staff.
- Determine type of services to be offered and implement operational procedures.
- Conduct performance reviews.
- Cost products and services.
- Enforce provincial/territorial liquor legislation and regulations.
- Negotiate arrangements with suppliers for food and other supplies.
- Negotiate with clients for catering or use of facilities.
- Participate in marketing plans and implementation.
- Work conditions and physical capabilities: Work under pressure.
- Attention to detail.
- Experience: 2 years to less than 3 years.