EducationCollege, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 yearsTasksAnalyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operationsMonitor revenues to determine labour costMonitor staff performancePlan and organize daily operationsRecruit staffSet staff work schedulesSupervise staffTrain staffDetermine type of services to be offered and implement operational proceduresConduct performance reviewsOrganize and maintain inventoryEnsure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesAddress customers' complaints or concernsProvide customer serviceManage eventsSupervision16-20 peopleWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesAttention to detailPersonal suitabilityAccurateClient focusEfficient interpersonal skillsExcellent oral communicationExcellent written communicationOrganizedTeam playerAbility to multitaskExperience3 years to less than 5 yearsEmployment terms optionsDayDurée de l'emploi: PermanentLangue de travail: AnglaisHeures de travail: 35 hours per week