------------- 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
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
Supervise staff
Train staff
Conduct performance reviews
Ensure health and safety regulations are followed
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Provide customer service
Plan, organize, direct, control and evaluate daily operations
Supervision
--------------- 11-15 people
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Work under pressure
Personal suitability
------------------------ Client focus
Efficient interpersonal skills
Excellent oral communication
Organized
Team player
Ability to multitask
Experience
-------------- 3 years to less than 5 years
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 30 to 40 hours per week
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