Education:
Expérience:
EDUCATION College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
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 revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Conduct performance reviews
Enforce provincial/territorial liquor legislation and regulations
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
Manage events
SUPERVISION Staff in various areas of responsibility
WORK CONDITIONS AND PHYSICAL CAPABILITIES Fast-paced environment
Work under pressure
Repetitive tasks
Attention to detail
Standing for extended periods
PERSONAL SUITABILITY Accurate
Client focus
Dependability
Productive interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Team player
Ability to multitask
EMPLOYMENT TERMS OPTIONS Early morning
Evening
Shift
EXPERIENCE 2 years to less than 3 years
EMPLOYMENT TERMS OPTIONS Morning
Day
Weekend
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 to 40 hours per week