Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 1 year to less than 2 years 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 staff performance Plan and organize daily operations Set staff work schedules Supervise 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 Address customers'' complaints or concerns Provide customer service Supervision 3-4 people Computer and technology knowledge MS Excel MS Office MS Power

Point MS Windows MS Word Point of sale system Spreadsheet Work conditions and physical capabilities Quick-paced environment Physically demanding Attention to detail Combination of sitting, standing, walking Personal suitability Client focus Dependability Efficient interpersonal skills Excellent oral communication Organized Reliability Team player Ability to multitask Employment terms options Early morning Employment terms options Morning Day Weekend Work Term: Permanent Work Language: English Hours: 30 hours per week

📌 restaurant manager (Vaughan)
🏢 EGG'S MORNING BREAKFAST LUNCH
📍 Vaughan