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
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Cost products and services
• Organize and maintain inventory
• 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

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Experience and specialization

Computer and technology knowledge

• MS Office

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Repetitive tasks
• Attention to detail
• Standing for extended periods

Personal suitability

• Accurate
• Client focus
• Efficient interpersonal skills
• Excellent written communication
• Flexibility
• Team player
• Ability to multitask