About this role
Education: Secondary (high) school graduation certificate. Work setting: Willing to relocate. Budgetary responsibility: $100,001 - $500,000. Tasks: 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 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. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Attention to detail. Combination of sitting, standing, walking. Large workload. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Organized. Reliability. Team player. Ability to multitask. Screening questions: Do you have experience working in this field?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Employment terms options: Evening. Experience: 3 years to less than 5 years. Employment terms options: Day. Overtime required.