- 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
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Train staff
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate with clients for catering or use of facilities
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Supervision
- 5-10 people
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Repetitive tasks
- Attention to detail
- Standing for extended periods
Employment terms options
- Early morning
- Evening
Experience
- 1 year to less than 2 years
Employment terms options
- Shift
- Morning
- Night
- On call
- Day
- Weekend
Health benefits
- Dental plan
- Health care plan
- Vision care advantages
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 30 to 40 hours per week