Education: College/CEGEP Experience: 1 year to less than 2 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 Plan and organize daily operations Set staff work schedules Supervise staff Train staff Balance cash and complete balance sheets, cash reports and related forms Organize and maintain inventory Ensure health and safety regulations are followed Address customers' complaints or concerns Provide customer service Plan, organize, direct, control and evaluate daily operations

Employment terms options

Flexible hours Work Term: Permanent Work Language: English Hours: 35 hours per week