Responsibilities

Tasks

• Analyze budget to boost and maintain the restaurant’s profits
• 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
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Leading/instructing individuals
• Address customers' complaints or concerns
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• Beverage services manager certification
• Smart Serve
• First Aid Certificate
• Workplace Hazardous Materials Information System (WHMIS) Certificate
• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

Computer and technology knowledge

• MS Office
• MS Windows
• MS Word
• Point of sale system
• Spreadsheet

Additional information

Work conditions and physical capabilities

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

Personal suitability

• Accurate
• Dependability
• Efficient interpersonal skills
• Reliability
• Team player

Benefits

Other benefits

• Free parking available