- Education: Secondary (high) school graduation certificate
- Experience: 1 year to less than 2 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
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor revenues to determine labour cost
- Monitor staff performance
- Plan and organize daily operations
- Determine type of services to be offered and implement operational procedures
- Organize and maintain inventory
Supervision
- 11-15 people
Work conditions and physical capabilities
- Fast-paced environment
- Attention to detail
- Large workload
Personal suitability
- Flexibility
- Team player
- Work Term: Permanent
- Work Language: English
- Hours: 35 hours per week
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