About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Conduct performance reviews. 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. Experience: 2 years to less than 3 years.