About

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. 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. 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. Provide customer service. Supervision: 5-10 people. Computer and technology knowledge: Accounting software. MS Excel. MS Office. MS PowerPoint. MS Word. Security and safety: Criminal record check. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Client focus. Efficient interpersonal skills. Excellent oral communication. Organized. Team player. Ability to multitask. Experience: 2 years to less than 3 years. Other benefits: Free parking available. Parking available.