About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Hospitality administration/management, other. 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. Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. 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. Provide customer service. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Attention to detail. Personal suitability: Accurate. Excellent oral communication. Excellent written communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Early morning. Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Morning. Day. Weekend.