• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• 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
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Team player

Employment terms options

• Early morning
• Evening
• Shift
• Flexible hours

Employment terms options

• Morning
• Night
• To be determined
• Day
• Weekend
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week