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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Bachelor's degree

Work setting

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Urban area

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 staff performance Plan and organize daily operations Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures 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 Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events

Supervision

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5-10 people

Certificates, licences, memberships, and courses

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Food and beverage server trade certification Bartender certification Safe Food Handling certificate Food Safety Certificate

Computer and technology knowledge

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Electronic cash register Point of sale system

Work conditions and physical capabilities

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Fast-paced environment Tight deadlines Attention to detail

Personal suitability

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Accurate Dependability Excellent oral communication Flexibility Organized Reliability Team player

Screening questions

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Do you have experience working in this field? What is the highest level of study you have completed?

Experience

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3 years to less than 5 years

Health benefits

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Dental plan Health care plan

Financial benefits

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Bonus * Gratuities