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 staff performance
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- Ensure health and safety regulations are followed
- Participate in marketing plans and implementation
- Address customers’ complaints or concerns
- Provide customer service
Supervision
3-4 people
Languages
English
Education
- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- or equivalent experience
Experience
1 year to less than 2 years
How to apply
By email
By mail
308 – 16 Ave NW suite 307Calgary, AB
T2M 0H6