Overview

Languages

English

Education

Secondary (high) school graduation certificate

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.

Work setting

Various locations Willing to relocate

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 Set staff work schedules Supervise staff Train staff 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 Leading/instructing individuals Provide customer service Manage events

Credentials

Certificates, licences, memberships, and courses

Serving It Right Certificate

Additional information

Transportation/travel information

Valid driver's licence

Work conditions and physical capabilities

Fast-paced environment Work under pressure Repetitive tasks Physically demanding Attention to detail Standing for extended periods

Personal suitability

Dependability Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask

Benefits

Health benefits

Health care plan

Financial benefits

Gratuities