Job Description
Education & Experience
College, CEGEP, or other non‑university certificate or diploma from a program of 1‑2 years, and 2‑3 years of related experience.
Responsibilities
- Analyze budget to boost and maintain the restaurant's profits.
- Develop budget to determine the cost of food, ingredients, alcohol, kitchen, and cleaning supplies.
- Evaluate daily operations.
- 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 and complete balance sheets, cash reports, and related forms.
- Conduct performance reviews.
- Cost products and services.