Job Description

Work Term: Permanent Work Language: English Hours: 38 to 44 hours per week Education: No degree, certificate or diploma Experience: 2 years to less than 3 years

Tasks

---------
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 Enforce provincial/territorial liquor legislation and regulations Ensure health and safety regulations are followed 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

---------------
16-20 people

Certificates, licences, memberships, and courses

----------------------------------------------------
Responsible Beverage Service Certificate Workplace Hazardous Materials Information System (WHMIS) Certificate Safe Food Handling certificate Food Safety Certificate

Computer and technology knowledge

-------------------------------------
Point of sale system

Work conditions and physical capabilities

---------------------------------------------
Fast-paced environment Work under pressure Tight deadlines Attention to detail

Personal suitability

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

Employment terms options

----------------------------
Evening

Employment terms options

----------------------------
Morning Night On call Day Weekend

Health benefits

-------------------
Dental plan Health care plan

Financial benefits

----------------------
Gratuities * Group insurance benefits