Job Description
Overview
Languages
English
Education
- College, CEGEP or other non‑university certificate or diploma from a program of 1 year to 2 years
- Restaurant, culinary and catering management/manager
Experience
2 years to less than 3 years
Work Setting
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
- Determine type of services to be offered and implement operational procedures
- Organize and maintain inventory