Education

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 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
Plan and organize daily operations
Recruit staff
Supervise staff
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Address customers' complaints or concerns
Provide customer service