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
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
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Address customers' complaints or concerns
Manage kitchen operations
Perform same duties as workers supervised

Employment terms options

Offers on-the-job training tailored to youth
Provides awareness training to employees to create a welcoming work environment for youth
Work Term: Permanent
Work Language: English
Hours: 35 hours per week