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
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Organize and maintain inventory
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Provide customer service
Manage events

Work conditions and physical capabilities

Participates in a government or community program or initiative that supports youth employment
Provides awareness training to employees to create a welcoming work environment for youth
Work Term: Permanent
Work Language: English
Hours: 35 hours per week