- College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
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
- Supervise staff
- Determine type of services to be offered and implement operational procedures
- Balance cash and complete balance sheets, cash reports and related forms
- Cost products and services
- 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
Work conditions and physical capabilities
- Rapid-paced environment
- Work under pressure
- Repetitive tasks
- Standing for extended periods
Personal suitability
- Accurate
- Client focus
- Efficient interpersonal skills
- Excellent oral communication
- Excellent written communication
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
Experience
- 1 year to less than 2 years
Employment terms options
- Early morning
- Evening
Employment terms options
- Morning
- Day
- Weekend
Employment terms options
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 40 hours per week