About this role
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
- Conduct performance reviews
- Ensure health and safety regulations are followed
- Address customers' complaints or concerns
Work conditions and physical capabilities
- Fast-paced environment
- Repetitive tasks
- Standing for extended periods
How to Apply
By email: [email protected]
Requirements
Education
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience
1 year to less than 2 years
Compensation Details
$37.60 hourly
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