• Education : Secondary (high) school graduation certificate
• Experience : 7 months to less than 1 year

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Cost products and services
• 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
• Work Term : Permanent
• Work Language : English
• Hours : 35 to 40 hours per week