Job Description

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
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Address customers’ complaints or concerns
Manage events

Required languages: English

Education level: Secondary (high) school graduation certificate

Required skills: Fast-paced environment Work under pressure Tight deadlines Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling

Closest intersection: Bathurst Avenue and Bloor St W