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: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Plan, organize, direct, control and evaluate daily operations. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Accurate. Client focus. Flexibility. Organized. Reliability. Team player. Ability to multitask. Screening questions: Do you have experience working in this field?. Experience: 1 year to less than 2 years. Employment terms options: Shift. Day. Weekend.