About this role
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
- Train staff
- 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
- Participate in marketing plans and implementation
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Screening questions
Do you have experience working in this field?
How to Apply
By email: [email protected]
Requirements
Education
College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year, or equivalent experience
Experience
1 year to less than 2 years
Compensation Details
$37.50 hourly
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