- Education: Secondary (high) school graduation certificate
- Experience: 7 months to less than 1 year
- 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, organize, direct, control and evaluate daily operations
- Recruit staff
- Supervise staff
- Train staff
- Conduct performance reviews
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Participate in marketing plans and implementation
- Address customers' complaints or concerns
- Provide customer service
- Recruit, train and supervise staff
- Manage events
- 5-10 people
- Work Term: Permanent
- Work Language: English
- Hours: 30 hours per week
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