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Job Description & How to Apply Below
- Work Term:
Permanent - Work Language:
English - Hours:
40 hours per week - Education:
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years - Experience:
3 years to less than 5 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
- Balance cash and complete balance sheets, cash reports and related forms
- Conduct performance reviews
- Cost products and services
- Enforce provincial/territorial liquor legislation and regulations
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Participate in marketing plans and implementation
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service Supervision
- 11-15 people Computer and technology knowledge
- Point of sale system Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
- Combination of sitting, standing, walking Personal suitability
- Accurate
- Client focus
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Excellent written communication
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask Employment terms options
- Evening Employment terms options
- Day
- Weekend
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