Job Description

Work Term: Permanent Work Language: English Hours: 35 hours per week Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 1 year to less than 2 years

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 Recruit staff Set staff work schedules Supervise staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services Enforce provincial/territorial liquor legislation and regulations 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 Address customers' complaints or concerns Provide customer service Manage events

Supervision

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16-20 people

Computer and technology knowledge

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MS Access MS Excel MS Office MS Outlook MS Windows MS Word Spreadsheet

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Attention to detail Combination of sitting, standing, walking Large workload

Personal suitability

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Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Organized Team player * Ability to multitask