Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years
or equivalent experience
Work setting
Willing to relocate
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
Modify food preparation methods and menu prices according to the restaurant budget
Plan and organize daily operations
Supervise staff
Cost products and services
Organize and maintain inventory
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Provide customer service
Manage events
Supervision
3-4 people
Computer and technology knowledge
MS Office
Security and safety
Criminal record check
Work conditions and physical capabilities
Fast-paced environment
Attention to detail
Personal suitability
Accurate
Client focus
Excellent oral communication
Flexibility
Organized
Employment terms options
Evening
Employment terms options
Morning
Night
Weekend
Other benefits
Learning/training paid by employer
Parking available
Work Term: Permanent
Work Language: English
Hours: 40 hours per week