Description du poste
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 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 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 Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Supervise baking personnel and kitchen staff Plan, organize, direct, control and evaluate daily operations Supervision 3-4 people
Exigences : English
Compétences : Additional information Personal suitability Efficient interpersonal skills Flexibility Organized Reliability Team player Ability to multitask
Avantages : Benefits Health benefits Health care plan Financial benefits Gratuities Other benefits Free parking available