About this role
Education: College/CEGEP. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Train staff. Balance cash and complete balance sheets, cash reports and related forms. 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. 11-15 people. Computer and technology knowledge: MS Office. Point of sale system. Security and safety: Criminal record check. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Attention to detail. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Ability to multitask. Experience: 1 year to less than 2 years. Employment terms options: Flexible hours. To be determined.