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
• Train 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
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service

Supervision

• More than 20 people
• Staff in various areas of responsibility

Experience and specialization

Computer and technology knowledge

• Point of sale system
• Spreadsheet

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines

Personal suitability

• Client focus
• Organized
• Team player

Benefits

Other benefits

• Free parking available
• On-site amenities
• Other benefits