Dure de l''emploi: Permanent Langue de travail: Anglais Heures de travail: 32 to 40 hours per week Education: Exprience: Education College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Tasks 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 Recruit staff 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 Conduct performance reviews Cost products and services 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 Participate in marketing plans and implementation Leading/instructing individuals Address customers'' complaints or concerns Provide customer service Supervision 11-15 people Computer and technology knowledge Electronic cash register MS Excel MS Office MS Outlook MS Power
Point MS Word Point of sale system Work conditions and physical capabilities Fast-paced setting Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Employment terms options Evening Experience 2 years to less than 3 years Employment terms options Morning Night Day Weekend Overtime required