Education: Bachelor's degree.
Work setting: Urban area.
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.
- Determine type of services to be offered and implement operational procedures.
- Balance cash and complete balance sheets, cash reports and related forms.
- Conduct performance reviews.
- Cost products and services.
- Enforce provincial/territorial liquor legislation and regulations.
- 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.
- Leading/instructing individuals.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
- Staff recruitment and selection.
- Plan, organize, direct, control and evaluate daily operations.
Supervision: 5-10 people.
Industrial processes and products experience: Quality assurance and control.
Screening questions:
- Are you available for shift or on-call work?.
- Do you have experience working in this field?.
- Do you have the required certifications listed in the job posting?.
- Do you meet the language requirements listed in the job posting for the position (English or French)?.
Employment terms options: Flexible hours.
Experience: 3 years to less than 5 years.
