About

Education: College/CEGEP. Work setting: Urban area. 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 staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. 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. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 5-10 people. Certificates, licences, memberships, and courses : Food and beverage server trade certification. Bartender certification. Safe Food Handling certificate. Food Safety Certificate. Computer and technology knowledge: Electronic cash register. Point of sale system. Work conditions and physical capabilities: Fast-paced environment. Tight deadlines. Attention to detail. Personal suitability: Accurate. Dependability. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Experience: 3 years to less than 5 years. Health benefits: Dental plan. Health care plan. Financial benefits: Bonus. Gratuities.