- Work Term: Permanent
- Work Language: English
- Hours: 35 to 40 hours per week
- Education: College/CEGEP
- Experience: 7 months to less than 1 year
- 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
- Plan, organize, direct, control and evaluate daily operations
- Determine type of services to be offered and implement operational procedures
- Balance cash and complete balance sheets, cash reports and related forms
- Monitor revenues and modify procedures and prices
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Participate in marketing plans and implementation
- Set staff work schedules and monitor staff performance
- Address customers' complaints or concerns
- Recruit, train and supervise staff
- 5-10 people
- Fast-paced environment
- Work under pressure
- Repetitive tasks
- Attention to detail
- Client focus
- Dependability
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
- Applies accessible and inclusive recruitment policies that accommodate persons with disabilities
- Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees
- Provides awareness training to employees to create a welcoming work environment for youths
- Provides awareness training to employees to create a welcoming work environment for Veterans
- Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers
- Provides staff with awareness training to create a welcoming work environment for mature workers
- Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.)
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