• Work Term: Permanent
• Work Language: Bilingual
• Hours: 30 to 36 hours per week
• Education: Bachelor’s degree
• Experience: 5 years or more
• Business administration and management, general
• Restaurant/food services management

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Work under pressure
• Repetitive tasks
• Physically demanding
• Attention to detail
• Standing for extended periods

• 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
• 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
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Address customers’ complaints or concerns
• Provide customer service
• Manage events