About

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Restaurant, culinary and catering management/manager. Business administration and management, general. 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 . Plan and organize daily operations. Recruit staff. Set staff work schedules. Train staff. Balance cash and complete balance sheets, cash reports and related forms. 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. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Certificates, licences, memberships, and courses : First Aid Certificate. Occupational Health and Safety Certificate. Safe Food Handling certificate. Experience: 2 years to less than 3 years. Support for newcomers and refugees: Supports newcomers and/or refugees with foreign credential recognition. Does not require Canadian work experience. Support for youths: Offers on-the-job training tailored to youth.