Tasks

Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
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
Organize and maintain inventory
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
Plan and control budget and inventory
Plan, organize, direct, control and evaluate daily operations

Certificates, licences, memberships, and courses

Provides awareness training to employees to create a welcoming work environment for youth
Work Term: Permanent
Work Language: English
Hours: 35 hours per week