Education
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years or equivalent experience
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 staff performance Plan and organize daily operations Set staff work schedules Supervise staff Organize and maintain inventory Ensure health and safety regulations are followed Negotiate with clients for catering or use of facilities Leading/instructing individuals Address customers' complaints or concerns Provide customer service
Supervision
1 to 2 people
Certificates, licences, memberships, and courses
Safe Food Handling certificate
Computer and technology knowledge
Electronic cash register MS Excel Point of sale system Spreadsheet
Security and safety
Criminal record check
Work conditions and physical capabilities
Fast-paced environment Work under pressure Repetitive tasks Attention to detail Combination of sitting, standing, walking Standing for extended periods
Personal suitability
Dependability Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask
Experience
1 year to less than 2 years Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 38 to 44 hours per week