Secondary (high) school graduation certificate EXPERIENCE
3 years to less than 5 years ON SITE
Work must be completed at the physical location. There is no option to work remotely. RESPONSIBILITIES
TASKS
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 Determine type of services to be offered and implement operational procedures Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers' complaints or concerns Must have knowledge of the establishment's culinary genres SUPERVISION
3-4 people COMPUTER AND TECHNOLOGY KNOWLEDGE
Point of sale system CUISINE SPECIALTIES
Japanese cuisine ADDITIONAL INFORMATION
WORK CONDITIONS AND PHYSICAL CAPABILITIES
Fast-paced environment Work under pressure Attention to detail Combination of sitting, standing, walking BENEFITS
HEALTH BENEFITS
Dental plan FINANCIAL BENEFITS
Gratuities Group insurance benefits OTHER BENEFITS