Job Description

Duree de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 35 hours per week Education: Experience:

Education

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No degree, certificate or diploma

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 Balance cash and complete balance sheets, cash reports and related forms 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

Computer and technology knowledge

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Point of sale system

Transportation/travel information

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Willing to travel

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Attention to detail

Personal suitability

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Accurate Reliability Team player Ability to multitask

Experience

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7 months to less than 1 year

Health benefits

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Disability benefits

Financial benefits

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As per collective agreement

Other benefits

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Free parking available * Parking available