- Work Term: Permanent
- Work Language: English
- Hours: 30 to 44 hours per week
- Education: No degree, certificate or diploma
- Experience: 3 years to less than 5 years
- Analyze budget to boost and maintain the restaurant's profits
- 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 revenues to determine labour cost
- Monitor staff performance
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- Balance cash and complete balance sheets, cash reports and related forms
- Conduct performance reviews
- Enforce provincial/territorial liquor legislation and regulations
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Participate in marketing plans and implementation
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
- More than 20 people
- First Aid Certificate
- ProServe program
- Food Safety Certificate
- MS Excel
- MS Word
- Point of sale system
- Bondable
- Own transportation
- Fast-paced environment
- Work under pressure
- Repetitive tasks
- Physically demanding
- Attention to detail
- Standing for extended periods
- Accurate
- Client focus
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
- Are you currently legally able to work in Canada?
- Dental plan
- Disability benefits
- Health care plan
- Vision care benefits
- Gratuities
- Group insurance benefits
- Free parking available
-
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