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Responsibilities

Tasks

• Analyze budget to boost and maintain the restaurant’s profits
• Evaluate daily operations
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns
• Provide customer service

Supervision

• Working groups

Credentials

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate

Benefits

Other benefits

• Free parking available
• Other benefits
• Team building opportunities