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Job Description & How to Apply Below
Overview
Languages:
English.
Education:
College/CEGEP.
Experience:
2 years to less than 3 years.
Work:
On site. Work must be completed at the physical location. There is no option to work remotely.
- 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.
- 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.
- Negotiate with clients for catering or use of facilities.
- Participate in marketing plans and implementation.
- Leading/instructing individuals.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
- Train staff in job duties, sanitation and safety procedures.
- Supervise and co-ordinate activities of staff who prepare and portion food.
- Establish work schedules.
- 3-4 people.
- 5-10 people.
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