Education

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
or equivalent experience

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
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
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation