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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College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Work setting

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Urban area

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 staff performance Plan and organize daily operations Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures 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

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Repetitive tasks Handling heavy loads Attention to detail Standing for extended periods

Personal suitability

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

Employment terms options

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Evening

Experience

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1 year to less than 2 years

Employment terms options

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Shift Morning Day Weekend * Overtime required