Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 2 years to less than 3 years 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 Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed 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 Plan, organize, direct,



control and evaluate daily operations Supervision 5-10 people Certificates, licences, memberships, and courses Secure Food Handling certificate Computer and technology knowledge MS Windows Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Reliability Team player Screening questions Do you have experience working in this field? Do you meet the language requirements listed in the job posting for the position (English or French)? Employment terms options Early morning Evening Employment terms options Morning Night On call Day Weekend

📌 director of operations - restaurant (Onanole)
🏢 Clear Lake Golf Course
📍 Onanole