About this role
Education: Bachelor's degree. Culinary arts/chef training. or equivalent experience. Tasks: 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. 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. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 5-10 people. Certificates, licences, memberships, and courses : Serving It Right Certificate. Computer and technology knowledge: Electronic cash register. MS Excel. MS Office. Point of sale system. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Screening questions: Are you available to start on the date listed in the job posting?. Are you currently a student?. Do you have experience working in this field?. Do you have the required certifications listed in the job posting?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Employment terms options: Early morning. Experience: 2 years to less than 3 years. Employment terms options: Morning. Day. Weekend. Support for newcomers and refugees: Does not require Canadian work experience.