Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year or equivalent experience Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Rural area Food service establishment 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 Recruit staff Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms 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 Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Prepare food order summaries for chef Supervise and co-ordinate activities of staff who prepare and portion food Estimate ingredient and supplies required for meal preparation Maintain records of stock, repairs, sales and wastage Prepare budget and cost estimates Establish work schedules Ensure that food and service meet quality control standards Supervision 5-10 people Credentials Certificates, licences, memberships, and courses Safe Food Handling certificate ProServe program How to Apply By email