On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Enforce provincial/territorial liquor legislation and regulations
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
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Manage events
Supervision
5-10 people
11-15 people
Experience and specialization
Computer and technology knowledge
MS Office
Point of sale system
Additional information
Security and safety
Criminal record check
Work conditions and physical capabilities
Fast-paced workplace
Work under pressure
Repetitive tasks
Attention to detail
Standing for extended periods
Personal suitability
Accurate
Client focus
Dependability
Efficient interpersonal skills
Flexibility
Organized
Reliability
Team player
Ability to multitask