Work Term: Permanent Work Language: English Hours: 30 hours per week Education: College/CEGEP Experience: 2 years to less than 3 years Restaurant/food services management Hospitality administration/management, other Work setting Urban area Tasks Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations 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 Conduct performance reviews 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 Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Leading/instructing individuals Address customers'' complaints or concerns Provide customer service Manage events Supervision 11-15 people Transportation/travel information Public transportation is available Work conditions and physical capabilities Rapid-paced environment Work under pressure Repetitive tasks Handling heavy loads Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Government programs Recognized employer Employment terms options Evening Employment terms options Night Day Weekend

📌 food and beverage service manager (Vancouver)
🏢 The Parlour Restaurant
📍 Vancouver