About

Education: Secondary (high) school graduation certificate. or equivalent experience. 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. 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. Cost products and services. 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. Cuisine specialties: South Indian. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Attention to detail. Employment terms options: Early morning. Evening. Experience: 2 years to less than 3 years. Employment terms options: Morning. Night. To be determined. Day. Weekend. Overtime required. Overtime available. Support for newcomers and refugees: Participates in a government or community program or initiative that supports newcomers and/or refugees. Supports newcomers and/or refugees with foreign credential recognition. Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees . Support for Indigenous people: Participates in a government or community program or initiative that supports Indigenous people.