About this role
Education: College/CEGEP. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Screening questions: Do you have experience working in this field?. Employment terms options: Early morning. Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Flexible hours. Morning. Night. Day. Weekend. Overtime required. Other benefits: Other benefits.