- Education : College / CEGEP
- Experience : 3 years to less than 5 years
Tasks
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- 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
- Conduct performance reviews
- Cost products and services
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate with clients for catering or use of facilities
- Address customers' complaints or concerns
- Provide customer service
- Work Term : Permanent
- Work Language : English or French
- Hours : 60 to 80 hours bi-weekly
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