- Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Experience: 2 years to less than 3 years
Tasks
Analyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operations Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operationsSet staff work schedulesSupervise staffCost products and servicesEnforce provincial/territorial liquor legislation and regulationsOrganize and maintain inventory
Supervision
5-10 people
Computer and technology knowledge
MS OfficePoint of sale system
Security and safety
Reference required
Transportation/travel information
Public transportation is available
Work conditions and physical capabilities
Fast-paced environmentTight deadlinesAttention to detailCombination of sitting, standing, walking
Personal suitability
AccurateClient focusDependabilityFlexibilityOrganizedReliabilityTeam playerAbility to multitask
Work Term: Permanent
Work Language: English
Hours: 30 to 50 hours per week
