About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. 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. Conduct performance reviews. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Computer and technology knowledge: MS Office. Point of sale system. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Attention to detail. Personal suitability: Flexibility. Reliability. Team player. Ability to multitask. Screening questions: Are you available for shift or on-call work?. 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: 2 years to less than 3 years. Employment terms options: Morning. Night. Day. Weekend.