Overview
Languages
English
Education
- College/CEGEP
- or equivalent experience
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
- Staff accommodation available
Responsibilities
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
- Conduct performance reviews
- Enforce provincial/territorial liquor legislation and regulations
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Participate in marketing plans and implementation
- Address customers' complaints or concerns
- Provide customer service
Supervision
- 5-10 people
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Physically demanding
- Attention to detail
- Standing for extended periods
Personal suitability
- Client focus
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
