Education

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Tasks

Analyze budget to boost and maintain the restaurant's profits
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
Balance cash and complete balance sheets, cash reports and related forms
Cost products and services
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Provide customer service
Supervise kitchen staff and helpers