Operations manager, restaurant

Tâches : Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits Evaluate daily operations 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 Set staff work schedules Supervise staff Train 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 Address customers' complaints or concerns Provide customer service Manage events Exigences : English Compétences : Additional information Work conditions and physical capabilities Fast-paced environment Attention to detail Combination of sitting, standing, walking Personal suitability Accurate Client focus Flexibility Organized Reliability Team player

36.0–38.0 CAD / hour