restaurant manager

Tâches : Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits 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 Recruit staff Determine type of services to be offered and implement operational procedures Conduct performance reviews Cost products and services Enforce provincial/territorial liquor legislation and regulations Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Exigences : English Compétences : Additional information Work conditions and physical capabilities Work under pressure Attention to detail

37.5– CAD / hour