Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience: 2 years to less than 3 years
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Evaluate daily operations
- Monitor staff performance
- Plan and organize daily operations
- Train staff
- Balance cash and complete balance sheets, cash reports and related forms
- 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
- Leading/instructing individuals
- Address customers' complaints or concerns
- Manage events
- Evening
- Shift
- Flexible schedule
- Morning
- Day
- Weekend
- Overtime available
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 40 hours per week