Work setting

• Urban area

Budgetary responsibility

• $500,001 - $1,500,000

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
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• 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
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 11-15 people

Experience and specialization

Computer and technology knowledge

• MS Office
• MS Outlook
• MS Windows
• MS Word

Additional information

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Large workload

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Benefits

Other benefits

• Parking available