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Work setting

• Urban area

Budgetary responsibility

• $1,500,001 - $4,000,000

Responsibilities

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 staff performance
• Plan and organize daily operations
• Supervise staff
• Conduct performance reviews
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• 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
• Manage events

Supervision

• 5-10 people

Experience and specialization

Computer and technology knowledge

• MS Office
• MS Outlook
• MS Windows
• MS Word

Additional information

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Attention to detail
• Large workload

Personal suitability

• Client focus
• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Benefits

Other benefits

• Parking available