- College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
- or equivalent experience
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.
Work setting
- Restaurant and food service
Responsibilities
Tasks
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Evaluate daily operations
- Monitor staff performance
- Set staff work schedules
- Supervise staff
- Train staff
- Determine type of services to be offered and implement operational procedures
- Conduct performance reviews
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Leading/instructing individuals
- Address customers' complaints or concerns
- Inspect kitchens and food service areas
- Recruit, organize, train and manage staff
- Plan, organize, direct, control and evaluate daily operations
Additional information Work conditions and physical capabilities
- Rapid-paced environment
- Work under pressure
- Tight deadlines
- Repetitive tasks
- Handling heavy loads
- Attention to detail
- Standing for extended periods
Personal suitability
- Accurate
- Client focus
- Dependability
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask