- Education: Secondary (high) school graduation certificate
- Experience: 7 months to less than 1 year
- or equivalent experience
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
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- 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
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Plan, organize, direct, control and evaluate daily operations
Work conditions and physical capabilities
- Fast-paced setting
Personal suitability
- Team player
Government programs
- Recognized employer
Employment terms options
- Shift
- Overtime available
Other benefits
- Other benefits
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 40 hours per week