Found Description
Education
College, CEGEP or other non‑university certificate or diploma from a program of 3 months to less than 1 year, or equivalent experience.
Experience
1 year to less than 2 years.
Responsibilities
- 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 staff performance.
- Plan and organize daily operations.
- Recruit staff, set work schedules.
- Supervise and train staff, conduct performance reviews.
- Cost products and services.
- Organize and maintain inventory.
- Ensure health and safety regulations are followed.
- Participate in marketing plans and implementation.
- Lead and instruct individuals, provide customer service.
- Supervise 16‑20 people.