- Education: Secondary (high) school graduation certificate
- Experience: 7 months to less than 1 year
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
- Conduct performance reviews
- Ensure health and safety regulations are followed
- Negotiate with clients for catering or use of facilities
- Address customers' complaints or concerns
- Manage events
Supervision
Work conditions and physical capabilities
- Fast-paced environment
- Repetitive tasks
Personal suitability
- Efficient interpersonal skills
- Team player
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 35 hours per week
