• Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
• Experience: 2 years to less than 3 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 staff performance
• Plan and organize daily operations
• Set staff work schedules
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation

Employment terms options

• Evening

Employment terms options

• Morning
• Day
• Weekend
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week