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
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Enforce provincial/territorial liquor legislation and regulations
• 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
• Leading/instructing individuals
• Address customers' complaints or concerns

Supervision

• 16-20 people

Experience and specialization

Computer and technology knowledge

• MS Office
• Point of sale system

Additional information

Work conditions and physical capabilities

• Work under pressure
• Tight deadlines
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

• Accurate
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Organized
• Ability to multitask

 Job Detail

Permanent employment / Full time

Evening, Shift, Night, Weekend

$ 36.75 hourly / 35 to 40 hours per week