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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
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- Cost products and services
- Organize and maintain inventory
- Negotiate arrangements with suppliers for food and other supplies
- Participate in marketing plans and implementation
Supervision
- 16-20 people
Employment terms options
- Evening
Employment terms options
- Morning
- Day
- Weekend
Support for newcomers and refugees
- Supports newcomers and/or refugees with foreign credential recognition
- Does not require Canadian work experience
Support for youths
- Provides awareness training to employees to create a welcoming work environment for youth
Support for Indigenous people
- Offers mentorship, coaching and/or networking opportunities for Indigenous workers
Supports for visible minorities
- Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.)
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