Overview

Languages: English.

Education: Secondary (high) school graduation certificate.

Experience: 2 to less than 3 years. On site: Work must be completed at the physical location. No remote option.

Responsibilities

• 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 revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• Balance cash and complete balance sheets, cash reports and related forms.
• Cost products and services.
• Enforce provincial/territorial liquor legislation and regulations.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Add...