Overview

Languages

English

Education

Secondary (high) school graduation certificate or equivalent experience

Experience

1 year to less than 2 years

On site

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

Work setting

Relocation costs covered by employer

Budgetary responsibility

$500,001 - $1,500,000

Responsibilities

Tasks

Modify food preparation methods and menu prices according to the restaurant budget Plan and organize daily operations Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Enforce provincial/territorial liquor legislation and regulations 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 Plan, organize, direct, control and evaluate daily operations

Supervision

More than 20 people

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 Large workload

Personal suitability

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