Responsibilities
Manage restaurant budgets, costs, revenues, and menu pricing to support profitability. Recruit and schedule staff, review performance, manage cash and financial reports, and ensure compliance with liquor regulations.
Requirements
Requires a college, CEGEP, or other non-university certificate or diploma from a program lasting 3 months to less than 1 year. Requires 2 to less than 3 years of experience or equivalent experience.