Overview

Languages
English

Education
Secondary (high) school graduation certificate
Experience
3 years to less than 5 years

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
Train staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Cost products and services
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Address customers' complaints or concerns

Please send your resume/CV