Work setting

• Urban area

Budgetary responsibility

• 0 - $100,000

Responsibilities

Tasks

• 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
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service

Supervision

• 3-4 people

Credentials

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Experience and specialization

Computer and technology knowledge

• Electronic cash register
• MS Office
• MS Outlook
• MS Word
• Point of sale system

Additional information

Security and safety

• Bondable
• Reference required

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

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

Benefits

Financial benefits

• Bonus

Other benefits

• Free parking available
• Learning/training paid by employer
• On-site amenities