Job Description

Education: Experience:

Education

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College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Tasks

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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 Train staff Determine type of services to be offered and implement operational procedures 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 Address customers' complaints or concerns Provide customer service

Supervision

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5-10 people

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 Standing for extended periods

Personal suitability

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

Experience

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2 years to less than 3 years

Other benefits

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Free parking available Duree de l'emploi: Permanent Langue de travail: Anglais * Heures de travail: 30 hours per week