Job Description

Education: Experience:

Education

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Secondary (high) school graduation certificate

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 Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Set staff work schedules Supervise staff Train staff Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services 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

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Staff in various areas of responsibility

Computer and technology knowledge

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MS Office MS Windows Point of sale system

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Overtime required

Personal suitability

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Accurate Excellent oral communication Organized Team player Ability to multitask

Experience

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7 months to less than 1 year Duree de l'emploi: Permanent Langue de travail: Anglais * Heures de travail: 30 to 40 hours per week