• Education: College/CEGEP
• Experience: 1 year to less than 2 years

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 staff performance
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Work Term: Permanent
• Work Language: English
• Hours: 32.5 hours per week