- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
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.
TASKS
- Analyze budget to boost and maintain the restaurant’s profits
- Evaluate daily operations
- Monitor staff performance
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- Organize and maintain inventory
- Negotiate arrangements with suppliers for food and other supplies
- Negotiate with clients for catering or use of facilities
- Participate in marketing plans and implementation
- Address customers' complaints or concerns