Job Description

Duree de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 40 hours per week Education: Experience:

Education

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Secondary (high) school graduation certificate

Work setting

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Urban area

Budgetary responsibility

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0 - $100,000

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 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 Conduct performance reviews Cost products and services 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 Provide customer service

Supervision

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5-10 people

Computer and technology knowledge

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MS Excel MS Office Point of sale system

Security and safety

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Basic security clearance

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Combination of sitting, standing, walking

Personal suitability

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Accurate Client focus Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask

Experience

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1 year to less than 2 years

Employment terms options

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* Day