Overview

Languages
English

Education
Secondary (high) school graduation certificate
Experience
1 year to less than 2 years

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
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
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Supervision
5-10 people
Credentials
Certificates, licences, memberships, and courses
Food Safety Certificate

Experience and specialization

Computer and technology knowledge
Electronic cash register
MS Excel
MS Office
MS Outlook
MS PowerPoint
MS Windows
MS Word
Point of sale system
Spreadsheet

Additional information

Security and safety
Basic security clearance
Criminal record check
Transportation/travel information
Public transportation is available
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Large workload

Personal suitability

Accurate
Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Team player
Ability to multitask

Please send your resume/CV