- Education: Secondary (high) school graduation certificate
- Experience: 2 years to less than 3 years
Tasks
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesMonitor revenues to determine labour cost Monitor staff performance Plan and organize daily operationsRecruit staffSet staff work schedulesSupervise staffTrain staffOrganize and maintain inventoryEnsure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesNegotiate with clients for catering or use of facilitiesParticipate in marketing plans and implementationAddress customers' complaints or concernsManage events
Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week
