banquet manager

Education

• Secondary (high) school graduation certificate

Tasks

• 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
• Train staff
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Leading / instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events
• Plan, organize, direct, control and evaluate daily operations

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Experience

• 1 year to less than 2 years

Employment terms options

• Flexible hours
• To be determined
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 32 to 35 hours per week