About this role
Education: Secondary (high) school graduation certificate. or equivalent experience.
Tasks
- Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations.
- Recruit staff.
- Set staff work schedules.
- Supervise staff.
- Train staff.
- Balance cash and complete balance sheets, cash reports and related forms.
- Conduct performance reviews.
- Enforce provincial/territorial liquor legislation and regulations.
- Organize and maintain inventory.
- Ensure health and safety regulations are followed.
- Negotiate arrangements with suppliers for food and other supplies.
- Leading/instructing individuals.
- Address customers' complaints or concerns.
- Provide customer service.
- Supervision: 1 to 2 people.
- 3-4 people.
- 5-10 people.
- 11-15 people.
- Computer and technology knowledge: MS Excel.
- MS Office.
- MS Outlook.
- MS PowerPoint.
- MS Windows.
- MS Word.
- Spreadsheet.
- Work conditions and physical capabilities: Fast-paced environment.
- Repetitive tasks.
- 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: Early morning.
- Evening.
- Shift.
- Experience: 2 years to less than 3 years.
- Employment terms options: Morning.
- Day.
- Weekend.