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
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Ensure health and safety regulations are followed
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service
Train staff in job duties, sanitation and safety procedures

Transportation/travel information

Offers on-the-job training tailored to youth
Offers mentorship, coaching and/or networking opportunities for youth
Provides awareness training to employees to create a welcoming work environment for youth