Job Description

Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years

Tasks

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Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies 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 Enforce provincial/territorial liquor legislation and regulations 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 Assist in product development

Computer and technology knowledge

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MS Access MS Excel MS Office MS PowerPoint MS Windows MS Word LinkedIn

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Attention to detail Work Term: Temporary Work Language: English * Hours: 30 hours per week