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 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 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 Participate in marketing plans and implementation Address customers' complaints or concerns Manage events Supervision 5-10 people
Exigences : English
Compétences : Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Repetitive tasks Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Efficient interpersonal skills Excellent oral communication Excellent written communication Organized Reliability Team player Ability to multitask
Avantages : Benefits Financial benefits Gratuities Other benefits Free parking available