Work Term: Permanent Work Language: English Hours: 40 hours per week Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 5 years or more Work setting Management 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 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 Supervisory Experience Supervision Staff in various areas of responsibility Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Standing for extended periods Personal suitability Accurate Client focus Dependability Productive interpersonal skills Excellent oral communication Excellent written communication Organized Reliability Ability to multitask Government programs Recognized employer Health benefits Dental plan Health care plan Financial benefits Bonus