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
- Train staff
- Determine type of services to be offered and implement operational procedures
- Conduct performance reviews
- Cost products and services
- 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
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
How to Apply
By email: [email protected]
Requirements
Education
College/CEGEP
Experience
1 year to less than 2 years
Compensation Details
$55,000.00 to $70,000.00 annually
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