Overview
Languages
English
Education
- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- or equivalent experience
Experience
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Analyze budget to boost and maintain the restaurant’s profitsEvaluate daily operationsMonitor 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 suppliesNegotiate with clients for catering or use of facilitiesParticipate in marketing plans and implementationLeading / instructing individualsAddress customers' complaints or concernsProvide customer serviceManage eventsSupervision
5-10 peopleStaff in various areas of responsibilityCredentials
Food service manager certificationServing It Right CertificateSafe Food Handling certificateFood Safety CertificateComputer and technology knowledge
Electronic cash registerMS AccessMS ExcelMS OfficeMS OutlookMS PowerPointMS WindowsMS WordPoint of sale systemSpreadsheetTransportation / travel information
Valid driver's licenceWork conditions and physical capabilities
Fast-paced environmentWork under pressureTight deadlinesHandling heavy loadsAttention to detailStanding for extended periodsPersonal suitability
AccurateClient focusDependabilityEfficient interpersonal skillsExcellent oral communicationExcellent written communicationFlexibilityOrganizedReliabilityTeam playerAbility to multitaskBenefits
BonusGratuities#J-18808-Ljbffr