About this role
Education: College/CEGEP. Tasks: 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. Train staff. Determine type of services to be offered and implement operational procedures. 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. Supervision: 5-10 people. Computer and technology knowledge: MS Access. MS Excel. MS Office. MS Outlook. MS PowerPoint. Work conditions and physical capabilities: Fast-paced environment. Repetitive tasks. Physically demanding. Attention to detail. Large workload. Personal suitability: Excellent oral communication. Excellent written communication. Team player. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Day.