Job Description

Education: Experience:

Education

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College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Tasks

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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 Supervise staff Train staff 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 Leading/instructing individuals Manage events Maintain clean and safe work environment

Certificates, licences, memberships, and courses

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Safe Food Handling certificate

Security and safety

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Basic security clearance

Work conditions and physical capabilities

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Work under pressure Repetitive tasks Handling heavy loads Physically demanding Attention to detail Standing for extended periods Large workload

Personal suitability

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Accurate Organized Team player Ability to multitask

Experience

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2 years to less than 3 years

Other benefits

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Other benefits Duree de l'emploi: Permanent Langue de travail: Anglais * Heures de travail: 30 hours per week