Education

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
or equivalent experience

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
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Address customers' complaints or concerns
Provide customer service

Provides awareness training to employees to create a welcoming work environment for youth

Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers

Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.)