- Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Experience: 2 years to less than 3 years
- or equivalent experience
Tasks
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 Supervise staff Conduct performance reviews Organize and maintain inventory Negotiate arrangements with suppliers for food and other supplies Participate in marketing plans and implementation Address customers' complaints or concerns
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 Overtime required
Personal suitability
Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Work Term: Permanent Work Language: English Hours: 30 to 44 hours per week