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- Employment type
- Full-time
- Experience level
- Mid-level · 2+ years
- Minimum education
- Professional degree
- Posting language
- English
- Working hours
- 40 hours per week
- Seniority
- Mid-Senior level
Job summary
Develop and manage budgets, evaluate daily restaurant operations, and adjust food preparation methods and menu prices to meet budget targets. Monitor revenue and labour costs, supervise and train staff, organize schedules and inventory, and ensure health and safety regulations are followed.
Job details
Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks 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 Monitor staff performance Plan and organize daily operations Set staff work schedules Supervise staff Train staff Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Leading/instructing individuals
What you’ll do
Develop and manage budgets, evaluate daily restaurant operations, and adjust food preparation methods and menu prices to meet budget targets. Monitor revenue and labour costs, supervise and train staff, organize schedules and inventory, and ensure health and safety regulations are followed.
Requirements
The role requires English and a college, CEGEP, or other non-university certificate or diploma from a program lasting one to two years. It also requires three to less than five years of experience.
Listed skills
- scheduling · Preferred
- Inventory management · Preferred
- Leadership · Preferred
- Food preparation · Preferred
Other relevant skills
Identified from the job description. Confirm important requirements above.
- Budget Development
- Restaurant Operations
- Menu Pricing
- Revenue Monitoring
- Labour Cost Monitoring
- Staff Performance Management
- Scheduling
- Staff Supervision
- Staff Training
- Costing
- Inventory Management
- Health And Safety Compliance
- Leadership
- Food Preparation
Job areas
- Hospitality
- Food & Beverage
- Management & Leadership