About this role
Education: College/CEGEP. or equivalent experience.
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 . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Set staff work schedules.
- Determine type of services to be offered and implement operational procedures.
- Balance cash and complete balance sheets, cash reports and related forms.
- Conduct performance reviews.
- 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.
- Participate in marketing plans and implementation.
- Manage events.
- Supervision: Staff in various areas of responsibility.
- Computer and technology knowledge: Electronic cash register.
- Point of sale system.
- Spreadsheet.
- Security and safety: Basic security clearance.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Handling heavy loads.
- Physically demanding.
- Attention to detail.
- Combination of sitting, standing, walking.
- Personal suitability: Accurate.
- Client focus.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
- 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.
- Flexible hours.
- Other benefits: Free parking available.