Overview

Languages

English

Education

Secondary (high) school graduation certificate or equivalent experience

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

Tasks

Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews 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 Leading/instructing individuals Address customers' complaints or concerns Provide customer service

Supervision

1 to 2 people 3-4 people 5-10 people 11-15 people

Experience and specialization

Computer and technology knowledge

MS Excel MS Office MS Outlook MS PowerPoint MS Windows MS Word Spreadsheet

Additional information

Work conditions and physical capabilities

Fast-paced environment Repetitive tasks Attention to detail Standing for extended periods

Personal suitability

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