Languages - English
Education - College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- or equivalent experience
Experience
1 year to less than 2 years
On site - Work must be completed at the physical location. There is no option to work remotely.
Work setting - Willing to relocate, Relocation costs not covered by employer
Responsibilities - 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 staff performance
- Plan and organize daily operations
- Set staff work schedules
- Cost products and services
- Organize and maintain inventory
- Negotiate with clients for catering or use of facilities
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Supervision
- 5-10 people
Credentials - Certificates, licences, memberships, and courses
- First Aid Certificate, CPR Certificate, ProServe program, Food Safety Certificate
Transportation/travel information - Own transportation
Work conditions and physical capabilities
- Fast-paced environment, Work under pressure, Tight deadlines, Physically demanding, Attention to detail
- Combination of sitting, standing, walking
Personal suitability
- Dependability, Efficient interpersonal skills, Ability to multitask
