Work Term: Permanent Work Language: English Hours: 40 to 44 hours per week Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 3 years to less than 5 years or equivalent experience Work setting Restaurant Tasks 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 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 Address customers'' complaints or concerns Provide customer service Train staff in preparation, cooking and handling of food Supervise kitchen staff and helpers Order supplies and equipment Manage kitchen operations Inspect kitchens and food service areas Maintain inventory and records of food,



supplies and equipment Plan, organize, direct, control and evaluate daily operations Supervision 16-20 people Cuisine specialties International Work conditions and physical capabilities Fast-paced environment 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 Productive interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Initiative Judgement Screening questions Are you available for shift or on-call work? Do you have experience working in this field? Employment terms options Evening Flexible hours Employment terms options Morning Night Day Weekend Overtime available

📌 assistant manager, restaurant (Ottawa)
🏢 Le Moulin de Provence
📍 Ottawa