• Education: Other trades certificate or diploma
• Experience: 7 months to less than 1 year

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
• Recruit staff
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Provide customer service

Supervision

• 3-4 people
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 35 hours per week