Overview

Languages

English

Education

Secondary (high) school graduation certificate

Experience

1 year to less than 2 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

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 revenues to determine labour cost Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Conduct performance reviews 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 Address customers' complaints or concerns Manage events

Supervision

16-20 people

Additional information

Security and safety

Criminal record check

Work conditions and physical capabilities

Fast-paced environment Work under pressure Tight deadlines Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling

Personal suitability

Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Initiative

Benefits

Other benefits

Free parking available