Languages

English

Education

College/CEGEP

Experience

7 months to less than 1 year

Work location

In person at the work site.

Tasks

• Plan, organize, direct, control, and evaluate the day-to-day operations of the restaurant to ensure efficient and profitable business operations.
• Establish and implement operational procedures and service standards for food preparation, customer service, staff performance, and restaurant operations.
• Determine and oversee the types of food and beverage services to be provided and ensure that services meet established quality standards.
• Recruit, hire, train, supervise, and evaluate restaurant staff, including assigning responsibilities and providing guidance on workplace procedures and service standards.
• Prepare employee work schedules, assign shifts and duties, and coordinate staffing requirements based on restaurant operations and customer demand.
• Monitor the quality of food and customer service and take appropriate corrective measures to maintain consistent service and product standards.
• Manage inventory and coordinate the purchasing of food, beverages, ingredients, equipment, and other supplies required for restaurant operations.
• Monitor sales, revenues, food costs, labour costs, and operating expenses and implement measures to improve operational efficiency and profitability.
• Address customer complaints, inquiries, and service concerns and ensure appropriate resolutions are provided in a timely and professional manner.
• Ensure compliance with food safety, sanitation, workplace health and safety, and other applicable regulations and procedures.
• Coordinate with suppliers and oversee the ordering, receiving, storage, and availability of food products and other restaurant supplies.
• Review restaurant operations and recommend changes to menus, pricing, service procedures, food preparation methods, and operating practices to improve business performance.
• Coordinate the activities of kitchen and front-of-house staff to ensure smooth and efficient restaurant operations.
• Maintain records relating to sales, inventory, staffing, purchasing, and other operational activities and prepare reports for the restaurant owner or management

Supervision

1 to 2 people

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Large workload

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player