About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.
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 . 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.
- Cost products and services.
- Enforce provincial/territorial liquor legislation and regulations.
- Organize and maintain inventory.
- Ensure health and safety regulations are followed.
- Negotiate with clients for catering or use of facilities.
- Participate in marketing plans and implementation.
- Leading/instructing individuals.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
- Security and safety: Basic security clearance.
- Transportation/travel information: Own transportation.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Repetitive tasks.
- Physically demanding.
- Attention to detail.
- Standing for extended periods.
- Personal suitability: Accurate.
- Client focus.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
- Employment terms options: Evening.
- Experience: 1 year to less than 2 years.
- Employment terms options: Flexible hours.
- Night.
- On call.
- Weekend.