Analyze budget to boost and maintain the restaurant’s profits Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Plan and organize daily operations Set staff work schedules Supervise staff 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 Languages: English Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years On site: Work must be completed at the physical location. There is no option to work remotely. Permanent and Full time employment Additional information: Work conditions and physical capabilities Fast-paced environment Work under pressure Standing for extended periods Personal suitability: Client focus Efficient interpersonal skills Excellent oral communication Organized Reliability Benefits: Health benefits Health care plan
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