About

Education: Other trades certificate or diploma. Work setting: Food service establishment. 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. Organize and maintain inventory. Ensure health and safety regulations are followed. Supervise and co-ordinate activities of staff who prepare and portion food. Prepare food order summaries for chef. Prepare budget and cost estimates. Maintain records of stock, repairs, sales and wastage. Establish work schedules. Estimate ingredient and supplies required for meal preparation . Ensure that food and service meet quality control standards. Supervision: 5-10 people. Screening questions: Do you have experience working in this field?. Experience: Experience an asset.