• Education: Secondary (high) school graduation certificate
• 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
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Train staff
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• More than 20 people
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 50 hours per week