Work Environment Urban Setting Budget Managed $500,001 - $1,500,000
Responsibilities Tasks Analyze the budget to increase and maintain restaurant profits Develop a budget to determine the cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Monitor receipts to determine labour costs Supervise staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Determine the type of services to be offered and establish operating procedures Cash out and complete balance sheets, cash statements and supporting documents Perform performance reviews Establish the cost of products and services Organize and maintain an up-to-date inventory Ensure that health and safety rules are complied with Negotiate with suppliers regarding the supply of food products and other items Address customer complaints and respond to their concerns Provide customer service Plan, organize, direct, control and evaluate daily operations Supervisory Functions 11 to 15 people Individuals with various responsibilities
Qualifications Credentials (certificates, licenses, affiliations, courses, etc.) Certificate in Safe Food Handling ProServe Program
Experience and Specialization Management systems (MIS or database) Electronic cash register MS Excel MS Office Point of sale system Electronic spreadsheet
Additional Information Health and Safety References Required Working Conditions and Physical Capabilities Fast-paced environment Work under pressure Attention to detail Sitting, standing and walking Personal Qualities Customer-focused attitude Sense of responsibility Effective interpersonal relationships Excellent verbal communication Flexibility Organizational skills Reliable Team player Ability to multitask Leadership qualities
Benefits Financial Benefits Bonus Long-term Benefits Maternity and parental benefits Other Benefits Free parking available Parking available
