------------- Secondary (high) school graduation certificate
Tasks
--------- Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Train staff
Conduct performance reviews
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
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
Plan, organize, direct, control and evaluate daily operations
Supervision
--------------- 11-15 people
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Attention to detail
Personal suitability
------------------------ Client focus
Efficient interpersonal skills
Organized
Team player
Experience
-------------- 2 years to less than 3 years
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 40 hours per week
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