About

Education: Secondary (high) school graduation certificate. 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 . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Supervise staff. Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Enforce provincial/territorial liquor legislation and regulations. 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. Supervision: 16-20 people. Computer and technology knowledge: MS Office. Point of sale system. Work conditions and physical capabilities: Work under pressure. Tight deadlines. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Accurate. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Ability to multitask. Experience: 2 years to less than 3 years.