------------- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Tasks
--------- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
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
Set staff work schedules
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Ensure health and safety regulations are followed
Provide customer service
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Physically demanding
Attention to detail
Personal suitability
------------------------ Accurate
Client focus
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Organized
Team player
Ability to multitask
Experience
-------------- 2 years to less than 3 years
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 32 to 40 hours per week
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