About this role
Tasks
- 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
- Train staff
- 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
- Address customers' complaints or concerns
- Provide customer service
Personal suitability
- Dependability
- Organized
- Reliability
- Team player
- Ability to multitask
Certificates, licences, memberships, and courses
ProServe program
How to Apply
By email: [email protected]
Requirements
Education
Secondary (high) school graduation certificate
Experience
2 years to less than 3 years
Compensation Details
$36.50 hourly
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