Job Description

Duree de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 35 to 45 hours per week Education: Experience:

Education

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No degree, certificate or diploma

Work setting

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Various locations

Budgetary responsibility

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0 - $100,000

Tasks

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Analyze budget to boost and maintain the restaurant's profits 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 Balance cash and complete balance sheets, cash reports and related forms 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 Participate in marketing plans and implementation Address customers' complaints or concerns Provide customer service Plan, organize, direct, control and evaluate daily operations

Supervision

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More than 20 people

Computer and technology knowledge

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Electronic cash register MS Office Point of sale system

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

Personal suitability

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Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player

Employment terms options

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Early morning

Government programs

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Recognized employer

Employment terms options

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Evening Shift Morning Night On call

Experience

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Experience an asset

Employment terms options

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To be determined Day Weekend Overtime available

Health benefits

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Dental plan * Health care plan