Responsibilities
Tasks
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
Determine type of services to be offered and implement operational procedures
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
Provide customer service
Ensure that food and service meet quality control standards
Train staff in preparation, cooking and handling of food
Supervise food service operations
Accept reservations or take-out orders
Supervision
5-10 people
11-15 people
16-20 people
Staff in various areas of responsibility
Experience and specialization
Computer and technology knowledge
Accounting software
Electronic cash register
Point of sale system
Area of work experience
Food services
Additional information
Security and safety
Basic security clearance
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Repetitive tasks
Attention to detail
Combination of sitting, standing, walking
Personal suitability
Accurate
Client focus
Dependability
Efficient interpersonal skills
Flexibility
Organized
Reliability
Team player
Ability to multitask
Benefits
Financial benefits
As per collective agreement
Gratuities
Other benefits
Free parking available
Other benefits
Team building opportunities