Education: College/CEGEP
Experience: 2 years to less than 3 years OR equivalent experience
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Monitor staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Train staff
- Determine type of services to be offered and implement operational procedures
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Participate in marketing plans and implementation
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Certificates, licences, memberships, and courses
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Physically demanding
- Combination of sitting, standing, walking
Personal suitability
- Accurate
- Client focus
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
Employment terms options
Employment terms options
- Flexible hours
- Morning
- Day
- Weekend
Financial benefits
- Gratuities
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 35 hours per week