About this role
Education: 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. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Day. Weekend.