Job Details

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
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Conduct performance reviews
• Enforce provincial/territorial liquor legislation and regulations
• Ensure health and safety regulations are followed
• Address customers' complaints or concerns
• Provide customer service