• Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Experience: 2 years to less than 3 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 revenues to determine labour cost
• Plan and organize daily operations
• Recruit staff
• Supervise staff
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns
• Provide customer service
• Work Term: Permanent
• Work Language: English
• Hours: 32 to 40 hours per week