Responsibilities
Analyze and develop budgets to maintain restaurant profitability, control food and supply costs, adjust preparation methods and menu prices, and monitor revenue and labor costs. Recruit and schedule staff, balance cash and prepare financial reports, conduct performance reviews, and enforce liquor regulations.
Requirements
Requires a college, CEGEP, or other non-university certificate or diploma from a program lasting three months to less than one year, or equivalent experience. Requires two to less than three years of experience.