About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.
Tasks
- 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 . Monitor staff performance . Plan and organize daily operations.
- Recruit staff.
- Set staff work schedules.
- Supervise staff.
- Train staff.
- Determine type of services to be offered and implement operational procedures.
- Balance cash and complete balance sheets, cash reports and related forms.
- Organize and maintain inventory.
- Ensure health and safety regulations are followed.
- Negotiate arrangements with suppliers for food and other supplies.
- Participate in marketing plans and implementation.
- Leading/instructing individuals.
- Address customers' complaints or concerns.
- Provide customer service.
- Supervision: 5-10 people.
- Personal suitability: Accurate.
- Client focus.
- Efficient interpersonal skills.
- Excellent oral communication.
- Excellent written communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
- Employment terms options: Evening.
- Experience: 2 years to less than 3 years.
- Employment terms options: Morning.
- On call.
- Day.
- Weekend.
- Overtime required.