Job Description

Education: Experience:

Education

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Secondary (high) school graduation certificate

Work setting

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Staff accommodation available Various locations

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 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 Organize and maintain inventory Ensure health and safety regulations are followed 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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5-10 people

Computer and technology knowledge

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MS Excel MS Word Point of sale system

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Combination of sitting, standing, walking

Personal suitability

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

Experience

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3 years to less than 5 years

Other benefits

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Other benefits Duree de l'emploi: Permanent Langue de travail: Anglais * Heures de travail: 40 to 44 hours per week