About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. 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. Set staff work schedules. Supervise 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. Manage events. Experience: 7 months to less than 1 year. Support for persons with disabilities: Provides awareness training to employees to create a welcoming work environment for persons with disabilities. Support for newcomers and refugees: Supports newcomers and/or refugees with foreign credential recognition. Support for youths: Provides awareness training to employees to create a welcoming work environment for youth. Support for Veterans: Provides awareness training to employees to create a welcoming work environment for Veterans . Support for Indigenous people: Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers . Support for mature workers: Provides staff with awareness training to create a welcoming work environment for mature workers . Supports for visible minorities: Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.).