Education

College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
or equivalent experience

Work setting

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
Supervise and co-ordinate activities of staff who prepare and portion food
Prepare food order summaries for chef
Prepare budget and cost estimates
Maintain records of stock, repairs, sales and wastage
Establish work schedules
Estimate ingredient and supplies required for meal preparation
Ensure that food and service meet quality control standards