Job Description

Work Term: Permanent Work Language: English Hours: 40 to 44 hours per week Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years

Work setting

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Urban area

Budgetary responsibility

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$500,001 - $1,500,000

Tasks

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Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train 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 Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Leading/instructing individuals Address customers' complaints or concerns Provide customer service

Supervision

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3-4 people

Certificates, licences, memberships, and courses

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Safe Food Handling certificate

Computer and technology knowledge

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Electronic cash register MS Outlook Point of sale system Spreadsheet

Transportation/travel information

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Public transportation is available

Work conditions and physical capabilities

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Fast-paced environment Repetitive tasks Attention to detail Standing for extended periods Large workload

Personal suitability

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Accurate Client focus Dependability Efficient interpersonal skills Organized Reliability Team player

Employment terms options

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Evening Shift

Employment terms options

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Morning Day Weekend

Other benefits

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* Other benefits