Budgetary responsibility

• 0 – $100,000

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
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers’ complaints or concerns
• Provide customer service

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses

• Food Safety Certificate

Experience and specialization

Computer and technology knowledge

• MS Office
• Point of sale system
• Spreadsheet

Benefits

Long term benefits

• Tax-Free Savings Account (TFSA)