Job Description

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
Cost products and services
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
Leading/instructing individuals
Address customers’ complaints or concerns
Provide customer service

Supervision:
5-10 people

Certificates, licences, memberships, and courses:
Smart Serve
First Aid Certificate
Workplace Hazardous Materials Information System (WHMIS) Certificate
Safe Food Handling certificate

Required languages: English

Education level: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Required skills: Electronic cash register, MS Excel, MS Office, Point of sale system

Closest intersection: St Albert Trail NW and 137 Ave NW