- Education: College/CEGEP
- Experience: 2 years to less than 3 years
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Plan and organize daily operations
- Set staff work schedules
- Train staff
- 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
Supervision
- 5-10 people
Personal suitability
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Ability to multitask
- Work Term: Permanent
- Work Language: English
- Hours: 30 hours per week