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
- Determine type of services to be offered and implement operational procedures
- 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
- Address customers' complaints or concerns
- Manage events
How to Apply
By email: [email protected]
Requirements
Education
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years, or equivalent experience
Experience
7 months to less than 1 year
Compensation Details
$38.00 hourly
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