- Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Experience: 1 year to less than 2 years
- or equivalent experience
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor revenues to determine labour cost
- Monitor staff performance
- 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
- Leading/instructing individuals
- Address customers' complaints or concerns
- Manage events
Supervision
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Physically demanding
- Attention to detail
- Standing for extended periods
- Work Term: Permanent
- Work Language: English
- Hours: 32 hours per week
