Ketan
Experienced Restauranteur
Profil créé leVille Montréal, QC, Canada
Restaurant: Le Cheese Truck Managing Partner Role -Managing daily operations & logistics for the food truck and the restaurant. -Setting strategic goals & objectives; growing sales in restaurant and food truck, reducing expenses, increasing profit for share holders & growing business. -Monitoring performance through P&L, sales and balance sheets. -Performing daily, weekly and monthly P&L, calculating staff hours for the accountant, book keeping, filing receipts for quarterly taxes, scheduling, catering contracts, invoices & emails. -Content creation for social media platforms: instagram, facebook -Executing marketing campaigns such as mac & cheese week 2016, 2017, 2018 with over 30 participating restaurants in Montreal, themed dinners, superbowl specials etc... -Creating pop up restaurants in various locations in Montreal to increase visibility, reach and drive sales. -Collaborating with local restaurants & brands such as Riverside mtl, Le Gros Luxe, Mc Leans Pub & New Regime to increase reach, visibility & increase sales. -Partnering with local graphic designer to create user friendly and easy to navigate website, create digital assets for online presence, labels for grocery store items, and merchandise. -Assuring consistent representation of branding through multichannel marketing and through diversification of products. -Maintaining client relationships for catering: CIUSSS Hospital, evenko, insight, Folkfest etc ... Chef Role -Innovating: Implementing different techniques in food preparation to assure a consistent product with the highest quality in an efficient manner. -Maintaining relationship with suppliers and assuring the use of the best ingredients for a superior and cost effective product. -Creating weekly specials to drive traffic to the restaurant. -Implementing policies and procedures for employees to follow. -Plan and direct food preparation for restaurant and food truck. -Consult with clients regarding catering contracts. -Plan menus for events. -Supervise sous chef and line cooks. -Recruit, hire and train staff.
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