Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Plan and organize daily operations
- Supervise staff
- Train staff
- 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
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Advise on wine selection and serve wine
- Manage events
- Serve customers at counters or buffet tables
- Plan, organize, direct, control and evaluate daily operations
- Take orders and relay to kitchen and bar staff
Supervision
- Staff in various areas of responsibility
- 50-100 people
Credentials
Certificates, licences, memberships, and courses
- ProServe program
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Repetitive tasks
- Attention to detail
Personal suitability
- Accurate
- Client focus
- Dependability
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask