Job Description

Education: Experience:

Education

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College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

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 arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Address customers' complaints or concerns

Computer and technology knowledge

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MS Access MS Excel MS Office MS Outlook MS PowerPoint MS Windows MS Word

Work conditions and physical capabilities

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

Personal suitability

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

Experience

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1 year to less than 2 years Duree de l'emploi: Permanent Langue de travail: Anglais * Heures de travail: 35 to 40 hours per week