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
• Supervise staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Additional information

Work conditions and physical capabilities

• Repetitive tasks
• Attention to detail

Personal suitability

• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication

Benefits

Other benefits

• Other benefits - 4% Vacation Pay & WCB