- Education: Secondary (high) school graduation certificate
- Experience: 1 year to less than 2 years
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Evaluate daily operations
- Monitor revenues to determine labour cost
- Monitor staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Train staff
- Balance cash and complete balance sheets, cash reports and related forms
- Conduct performance reviews
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Address customers' complaints or concerns
- Train staff in job duties, sanitation and safety procedures
- Supervise and co-ordinate activities of staff who prepare and portion food
- Prepare and submit reports
- Maintain records of stock, repairs, sales and wastage
- Establish methods to meet work schedules
- Establish work schedules
- Estimate ingredient and supplies required for meal preparation
- Ensure that food and service meet quality control standards
Work conditions and physical capabilities
Employment terms options
- Shift
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 40 hours per week
