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 Supervise staff Train 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 Organize and maintain inventory Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Supervision 5-10 people
Exigences : English
Compétences : Additional information Work conditions and physical capabilities Fast-paced environment Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player