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: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Determine type of services to be offered and implement operational procedures. Organize and maintain inventory. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Supervision: 5-10 people. Computer and technology knowledge: Electronic cash register. 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. Screening questions: Do you have experience working in this field?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Experience: 1 year to less than 2 years. Employment terms options: Shift. Weekend.