Directeur adjoint/directrice adjointe de la restauration

Job summary

Evaluate, plan, and organize daily restaurant operations, including recruiting and scheduling staff and maintaining inventory. Ensure health and safety rules are followed, provide customer service, resolve customer complaints, and manage events.

Job details

Work Term: Permanent Work Language: English Education: Experience: Études Certificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 1 an à 2 ans Tâches Évaluer les opérations quotidiennes Planifier et organiser les opérations quotidiennes Recruter du personnel Fixer les horaires de travail du personnel Organiser et tenir un inventaire à jour Voir à ce que les règles de santé et de sécurité soient respectées Régler les plaintes des clients et répondre à leurs préoccupations Fournir le service à la clientèle Gérer des événements Expérience 1 an à moins de 2 ans Hours: 32 heures par semaine

What you’ll do

Evaluate, plan, and organize daily restaurant operations, including recruiting and scheduling staff and maintaining inventory. Ensure health and safety rules are followed, provide customer service, resolve customer complaints, and manage events.

Requirements

Requires a college or other non-university certificate or diploma from a program lasting one to two years. Requires one to less than two years of experience.

Listed skills

• Customer service · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Daily Operations Evaluation
• Operations Planning
• Staff Recruitment
• Staff Scheduling
• Inventory Management
• Health and Safety Compliance
• Customer Complaint Resolution
• Customer Service
• Event Management

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support
• Human Resources

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