About the role
Overview
Languages
English
Education
College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
Experience
2 years to less than 3 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 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 Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service
Supervision
11-15 people
Experience and specialization
Computer and technology knowledge
Electronic cash register MS Excel MS Office MS Outlook MS PowerPoint MS Word Point of sale system
Additional information
Work conditions and physical capabilities
Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods
Personal suitability
Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask
Similar Jobs
About the role
Overview
Languages
English
Education
College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
Experience
2 years to less than 3 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 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 Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service
Supervision
11-15 people
Experience and specialization
Computer and technology knowledge
Electronic cash register MS Excel MS Office MS Outlook MS PowerPoint MS Word Point of sale system
Additional information
Work conditions and physical capabilities
Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods
Personal suitability
Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask