- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 35 hours per week
- Education:
- Expérience:
Education
- Secondary (high) school graduation certificate
Tasks
- 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
- Determine type of services to be offered and implement operational procedures
- Balance cash and complete balance sheets, cash reports and related forms
- Conduct performance reviews
- Cost products and services
- 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
- Negotiate with clients for catering or use of facilities
- Participate in marketing plans and implementation
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Security and safety
Transportation/travel information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Repetitive tasks
- Handling heavy loads
- Physically demanding
- Attention to detail
- Standing for extended periods
- Large workload
Personal suitability
- Accurate
- Client focus
- Dependability
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
Employment terms options
Experience
- 7 months to less than 1 year
Employment terms options
- Evening
- Morning
- Night
- On call
- Day
- Weekend