Work Term: Permanent
Work Language: English
Hours: 40 hours per week
Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
Experience: 1 year to less than 2 years

Work setting

Tasks

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
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
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
Negotiate with clients for catering or use of facilities
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Manage events