College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Languages
English Experience
2 years to less than 3 years Work Location
On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities
Tasks Analyze budget to boost and maintain the restaurant’s profits 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 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 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 Manage events Supervision
Staff in various areas of responsibility Additional information
Work conditions and physical capabilities
Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Combination of sitting, standing, walking Personal suitability
Accurate Dependability Productive interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask