Tasks

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 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
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
Address customers' complaints or concerns

Support for newcomers and refugees

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: 32 hours per week