About

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. 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. Set staff work schedules. Supervise staff. 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. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: Staff in various areas of responsibility. Security and safety: Reference required. Transportation/travel information: Valid driver's licence. Work conditions and physical capabilities: Work under pressure. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Organized. Team player. Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Morning. Night. On call. Day. Weekend. Overtime available. Other benefits: Free parking available. On-site amenities. Team building opportunities. Variable or compressed work week.