Overview Languages
English
Education
- College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities Tasks
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operationsModify food preparation methods and menu prices according to the restaurant budgetMonitor revenues to determine labour costMonitor staff performancePlan and organize daily operationsRecruit staffSet staff work schedulesSupervise staffTrain staffDetermine type of services to be offered and implement operational proceduresBalance cash and complete balance sheets, cash reports and related formsConduct performance reviewsCost products and servicesEnforce provincial / territorial liquor legislation and regulationsOrganize and maintain inventoryEnsure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesParticipate in marketing plans and implementationLeading / instructing individualsAddress customers’ complaints or concernsProvide customer serviceSupervision
11-15 peopleExperience and specialization Computer and technology knowledge
Electronic cash registerMS ExcelMS OfficeMS OutlookMS PowerPointMS WordPoint of sale systemAdditional information Work conditions and physical capabilities
Fast-paced environmentWork under pressureTight deadlinesRepetitive tasksHandling heavy loadsPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsPersonal suitability
AccurateClient focusDependabilityEfficient interpersonal skillsExcellent oral communicationExcellent written communicationFlexibilityOrganizedReliabilityTeam playerAbility to multitask#J-18808-Ljbffr