Tasks

Analyze budget to boost and maintain the restaurant's profits
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
Monitor staff performance
Plan and organize daily operations
Recruit staff
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
Cost products and services
Enforce provincial/territorial liquor legislation and regulations
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
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service

Screening questions

Are you available to start on the date listed in the job posting?
Do you meet the language requirements listed in the job posting for the position (English or French)?

Applies accessible and inclusive recruitment policies that accommodate persons with disabilities

Offers flexible onboarding options to allow Veterans to gradually adapt to the civilian workplace (for example: gradually increasing hours and responsibilities, etc.)

Facilitates access to Elders who can offer support and guidance to Indigenous workers

Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities