- Education: Secondary (high) school graduation certificate
- Experience: 2 years to less than 3 years
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor revenues to determine labour cost
- Plan and organize daily operations
- Set staff work schedules
- Determine type of services to be offered and implement operational procedures
- Balance cash and complete balance sheets, cash reports and related forms
- Cost products and services
- Enforce provincial/territorial liquor legislation and regulations
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Participate in marketing plans and implementation
Personal suitability
- Team player
Government programs
- Recognized employer
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 40 hours per week
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