Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 hours per week Education: Expérience: Education Secondary (high) school graduation certificate or equivalent experience Work setting Relocation costs covered by employer Budgetary responsibility $500,001 - $1,500,000 Tasks Modify food preparation methods and menu prices according to the restaurant budget Plan and organize daily operations Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms 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 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 More than 20 people Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Productive interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Government programs Recognized employer Employment terms options Evening Experience 1 year to less than 2 years Employment terms options Shift Flexible hours Morning Night On call Day Weekend Overtime required Overtime available

📌 catering service manager (Duncan)
🏢 CVI Restaurant and Lounge
📍 Duncan