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.
- Set staff work schedules.
- Supervise staff.
- Train staff.
- Determine type of services to be offered and implement operational procedures.
- Negotiate arrangements with suppliers for food and other supplies.
- 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.
- Supervision: 3-4 people.
Screening questions: Do you meet the language requirements listed in the job posting for the position (English or French)?.
- Employment terms options: Early morning.
- Experience: 7 months to less than 1 year.
- Employment terms options: Evening.
- Morning.
- Support for youths: Offers on-the-job training tailored to youth.
- Offers mentorship, coaching and/or networking opportunities for youth.
- Provides awareness training to employees to create a welcoming work environment for youth.