Job Description

Work Term: Permanent Work Language: English Hours: 30 to 35 hours per week Education: Bachelor's degree Experience: 1 year to less than 2 years or equivalent experience

Tasks

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Analyze budget to boost and maintain the restaurant's profits Evaluate daily operations Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Set staff work schedules Supervise staff Determine type of services to be offered and implement operational procedures 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 Leading/instructing individuals Address customers' complaints or concerns Manage events Supervise and co-ordinate activities of staff who prepare and portion food Prepare food order summaries for chef Maintain records of stock, repairs, sales and wastage

Supervision

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11-15 people

Computer and technology knowledge

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MS Access MS Excel MS Office MS PowerPoint MS Windows MS Word Spreadsheet

Work conditions and physical capabilities

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

Screening questions

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Are you authorized to work in Canada? Are you willing to relocate for this position? Do you have experience working in this field?

Employment terms options

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Early morning Evening

Employment terms options

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Morning Day

Other benefits

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Free parking available * Other benefits