- Education : College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Experience : 2 years to less than 3 years
Tasks
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor revenues to determine labour cost
- Monitor staff performance
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- Determine type of services to be offered and implement operational procedures
- Balance cash and complete balance sheets, cash reports and related forms
- Conduct performance reviews
- Cost products and services
- 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
- Participate in marketing plans and implementation
- Leading / instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Supervision
5-10 people
Certificates, licences, memberships, and courses
- Serving It Right Certificate
- Food Safety Certificate
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Combination of sitting, standing, walking
Personal suitability
- Accurate
- Dependability
- Organized
- Reliability
- Team player
- Work Term : Permanent
- Work Language : English
- Hours : 40 hours per week
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