About

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. Work setting: Urban area. Budgetary responsibility: $100,001 - $500,000. 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. 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. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Certificates, licences, memberships, and courses : Food Safety Certificate. Computer and technology knowledge: Electronic cash register. Point of sale system. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Physically demanding. Attention to detail. Standing for extended periods. Large workload. Personal suitability: Accurate. Client focus. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Flexibility. Organized. Reliability. Experience: 3 years to less than 5 years.