Job description:

Responsibilities:

• Analyze budget to boost and maintain the restaurant’s profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• 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
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation

Job Details:

• Employment Type: Full-time, year-round
• Pay: Starting at $35.00 per hour
• Work Hours: 30-40 hours per week
• Overtime: 1.5 times the regular rate for hours worked over 8 hours per day and 44 hours per week.
• Vacation Pay: 4% of base wages
• Vacation: Two weeks of paid vacation per year

Requirements:

• At least 2 year of restaurant experience or related experience.
• Good team working, standing in extended periods, physically demanding.
• Ability to work efficiently and with attention to detail.
• Capable of working both independently and as part of a team.