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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
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service

Supervision

• 11-15 people

Experience and specialization

Computer and technology knowledge

• Electronic cash register
• MS Excel
• MS Office
• Point of sale system
• Spreadsheet

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

• Accurate
• Client focus
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Organized
• Reliability
• Ability to multitask