- Education : College / CEGEP
- Experience : 3 years to less than 5 years
- or equivalent experience
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 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
- 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
More than 20 people
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Repetitive tasks
- Attention to detail
- Combination of sitting, standing, walking
Personal suitability
- Client focus
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Reliability
- Team player
- Ability to multitask
- Work Term : Permanent
- Work Language : English
- Hours : 35 to 40 hours per week
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