Overview

Languages

English

Education

College/CEGEP or equivalent experience Restaurant/food services management

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

Tasks

Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Conduct performance reviews 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 Advise on menu selections Address customers' complaints or concerns Provide customer service Manage finances or budget Answer customers' questions regarding menu items and preparation methods Plan, organize, direct, control and evaluate daily operations

Credentials

Certificates, licences, memberships, and courses

Responsible Beverage Service Certificate Food Safety Certificate

Additional information

Work conditions and physical capabilities

Fast-paced environment Physically demanding Attention to detail

Personal suitability

Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask

Benefits

Health benefits

Dental plan Disability benefits Health care plan Vision care benefits

Financial benefits

Registered Retirement Savings Plan (RRSP)