Overview

Languages: English

Education: College/CEGEP or equivalent experience. Hospitality administration/management, general. Restaurant/food services management.

Experience

2 years to less than 3 years

On site: Work must be completed at the physical location. There is no option to work remotely.

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
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Balance cash ...