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. 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. Train staff in preparation, cooking and handling of food. Recruit and hire staff. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Resolve issues that may arise, including customer requests, complaints and supply shortages. Plan menus and ensure food meets quality standards. Consult with clients regarding weddings, banquets and specialty functions. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise cooks and other kitchen staff. Supervision: 3-4 people. Computer and technology knowledge: Accounting software. Electronic cash register. MS Excel. MS Word. Spreadsheet. Work conditions and physical capabilities: Attention to detail. Combination of sitting, standing, walking. Personal suitability: Client focus. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Ability to multitask. Screening questions: Are you authorized to work in Canada?. Are you available for shift or on-call work?. Are you available to start on the date listed in the job posting?. Experience: 2 years to less than 3 years.