- 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 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 operationsRecruit staffDetermine type of services to be offered and implement operational proceduresEnsure health and safety regulations are followed
Supervision
16-20 people
Computer and technology knowledge
MS OfficePoint of sale system
Transportation/travel information
Public transportation is available
Work conditions and physical capabilities
Fast-paced environmentWork under pressureAttention to detailCombination of sitting, standing, walking
Personal suitability
AccurateClient focusDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityOrganizedReliabilityTeam playerAbility to multitask
Work Term: Permanent
Work Language: English
Hours: 30 to 50 hours per week
