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Job Description & How to Apply Below
- Education:
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years - Experience:
1 year to less than 2 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
- Balance cash and complete balance sheets, cash reports and related forms
- Conduct performance reviews
- 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
- Address customers' complaints or concerns Supervision
- 11-15 people Computer and technology knowledge
- MS Excel
- MS Outlook
- MS Windows
- Point of sale system Security and safety
- Criminal record check Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Combination of sitting, standing, walking
- Large workload Personal suitability
- Dependability
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
- Work Term:
Permanent - Work Language:
English - Hours:
30 to 35 hours per week
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