About

Education: College/CEGEP. or equivalent experience. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Recruit staff. Set staff work schedules. Conduct performance reviews. 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. Address customers' complaints or concerns. Provide customer service. Plan, organize, direct, control and evaluate daily operations. Personal suitability: Client focus. Excellent oral communication. Excellent written communication. Flexibility. Organized. Team player. Experience: 2 years to less than 3 years.