Found Description
Responsibilities
- Modify food preparation methods and menu prices according to the restaurant budget
- Plan and organize daily operations
- Conduct performance reviews
- 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
- Address customers' complaints or concerns
- Provide customer service
- Evaluate daily operations
- Monitor revenues to determine labour cost
- Recruit staff
- Set staff work schedules
- Supervise staff
- Manage events
Mandated Supervision
Supervise 5-10 people
Qualifications
- Education: College/CEGEP
- Experience: 2 y...