Work setting

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 revenues to determine labour cost
Plan and organize daily operations
Supervise staff
Conduct performance reviews
Enforce provincial/territorial liquor legislation and regulations
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Address customers' complaints or concerns
Provide customer service
Manage events

Participates in a government or community program or initiative that supports youth employment
Offers on-the-job training tailored to youth
Offers mentorship, coaching and/or networking opportunities for youth
Work Term: Permanent
Work Language: English
Hours: 35 hours per week