Tasks

Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
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
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

Personal suitability

Offers mentorship programs that pair newcomers and/or refugees with experienced employees

Offers mentorship, coaching and/or networking opportunities for Indigenous workers
Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week