- 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 staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Balance cash and complete balance sheets, cash reports and related forms
- 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
- Address customers' complaints or concerns
- Provide customer service
Supervision
- 3-4 people
Computer and technology knowledge
- MS Excel
- MS Office
- MS PowerPoint
- MS Windows
- MS Word
- Point of sale system
- Spreadsheet
Work conditions and physical capabilities
- Fast-paced environment
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
Personal suitability
- Client focus
- Dependability
- Effective interpersonal skills
- Excellent oral communication
- Organized
- Reliability
- Team player
- Ability to multitask
Employment terms options
- Early morning
Experience
- 1 year to less than 2 years
Employment terms options
- Morning
- Day
- Weekend
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 30 hours per week