Budgetary responsibility

• $500,001 - $1,500,000

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
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• 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
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service

Supervision

• 3-4 people

Credentials

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate
• ProServe program

Experience and specialization

Computer and technology knowledge

• Electronic cash register
• MS Excel
• MS Office
• Point of sale system
• Spreadsheet

Additional information

Security and safety

• Bondable
• Criminal record check

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

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

Benefits

Health benefits

• Dental plan
• Health care plan

Other benefits

• Free parking available
• Learning/training paid by employer