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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
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Train staff
• 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
• Manage events

Supervision

• 11-15 people

Additional information

Work conditions and physical capabilities

• Repetitive tasks
• Physically demanding
• Standing for extended periods

Personal suitability

• Accurate
• Client focus
• Excellent oral communication
• Flexibility
• Organized
• Team player

Benefits

Other benefits

• Parking available