Job Description

Duree de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 36 to 40 hours per week Education: Experience:

Education

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Other trades certificate or diploma or equivalent experience

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 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 Conduct performance reviews 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 Participate in marketing plans and implementation Address customers' complaints or concerns Provide customer service Manage events

Supervision

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11-15 people

Certificates, licences, memberships, and courses

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ProServe program Food Safety Certificate

Computer and technology knowledge

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Electronic cash register Point of sale system

Security and safety

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Criminal record check

Transportation/travel information

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Parking paid by employer

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods

Experience

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3 years to less than 5 years

Other benefits

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* Parking available