Tasks
Analyze budget to boost and maintain the restaurant’s profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Monitor revenues to determine labour cost
Plan and organize daily operations
Supervise staff
Train staff
Enforce provincial/territorial liquor legislation and regulations
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Address customers’ complaints or concerns
Provide customer service
Prepare and submit reports
Estimate ingredient and supplies required for meal preparation
Prepare budget and cost estimates
Ensure that food and service meet quality control standards
Supervise and co-ordinate activities of staff who prepare and portion food
Maintain records of stock, repairs, sales and wastage
Hire food service staff
Train staff in job duties, sanitation and safety procedures
Benefits
Health benefits
Dental plan
Health care plan
Financial benefits
Life insurance
