Durée de l'emploi: Permanent

Langue de travail: Anglais Heures de travail: 36 to 44 hours per week Education: Expérience:

Education

Secondary (high) school graduation certificate

Budgetary responsibility

$100,001 - $500,000

Tasks

Analyze budget to boost and maintain the restaurant's profits

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 revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Leading/instructing individuals Provide customer service Manage events

Supervision

16-20 people

Work conditions and physical capabilities

Fast-paced environment

Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload

Personal suitability

Accurate

Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask

Experience

1 year to less than 2 years

Health benefits

Dental plan

Health care plan