Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 1 to less than 7 months Tasks Analyze budget to boost and maintain the restaurant''s profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost 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 Balance cash and complete balance sheets,
cash reports and related forms Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Address customers'' complaints or concerns Provide customer service Manage events Supervision 3-4 people Computer and technology knowledge Electronic cash register MS Access MS Excel MS Office MS Outlook MS Power
Point MS Word Point of sale system Personal suitability Accurate Client focus Dependability Productive interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Employment terms options Early morning Morning Day Weekend Work Term: Permanent Work Language: English Hours: 33 to 40 hours per week