Overview

Languages

• English

Education

• College/CEGEP

Experience

• 3 years to less than 5 years
• On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

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
• Plan and organize daily operations
• 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
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Manage events
• Supervision
• 5-10 people

Additional information

• Work conditions and physical capabilities
• Work under pressure
• Attention to detail

Personal suitability

• Efficient interpersonal skills
• Flexibility
• Reliability
• Ability to multitask