• Work Term: Permanent
• Work Language: English
• Hours: 36 to 44 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years

Budgetary responsibility

• $100,001 - $500,000

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 revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• 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
• Leading/instructing individuals
• Provide customer service
• Manage events

Supervision

• 16-20 people

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
• Large workload

Personal suitability

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

Health benefits

• Dental plan
• Health care plan