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
- 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
Requirements
Education
College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
Experience
2 years to less than 3 years
Compensation Details
$37.50 hourly
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