- Education : College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Experience : 7 months to less than 1 year
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- 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
- Cost products and services
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Participate in marketing plans and implementation
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Supervision
1 to 2 people
Transportation / travel information
Own transportation
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Repetitive tasks
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Large workload
Personal suitability
- Accurate
- Client focus
- Efficient interpersonal skills
- Excellent oral communication
- Excellent written communication
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
- Work Term : Permanent
- Work Language : English
- Hours : 30 to 40 hours per week
assistant manager, restaurant
Education: Secondary (high) school graduation certificate.Experience: 1 to less than 7 months.Balance cash and complete balance sheets, cash reports and related forms.Organize and maintain inventory.Ensure health and safety regulations are followed.Address customers' complaints or concerns.Plan, org...
assistant manager, restaurant
Analyze budget to boost and maintain the restaurant's profits. Modify food preparation methods and menu prices according to the restaurant budget. ...
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