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.
- Evaluate daily operations . Monitor staff performance . Plan and organize daily operations.
- Supervise staff.
- Train staff.
- Determine type of services to be offered and implement operational procedures.
- Cost products and services.
- 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.
- Security and safety: Bondable.
- Criminal record check.
- Transportation/travel information: Public transportation is not available.
- Willing to travel.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Repetitive tasks.
- Physically demanding.
- Attention to detail.
- Combination of sitting, standing, walking.
- Personal suitability: Accurate.
- Client focus.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Excellent written communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
- Employment terms options: Evening.
- Flexible hours.
- Morning.
- Night.
- Experience: No experience (will train).
- Employment terms options: Day.
- Weekend.