Education: College/CEGEP. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. 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. Negotiate with clients for catering or use of facilities. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: More than 20 people. Staff in various areas of responsibility. Certificates, licences, memberships, and courses : ProServe program. Food Safety Certificate. Computer and technology knowledge: MS Excel. MS Office. MS Outlook. MS PowerPoint. MS Windows. MS Word. Point of sale system. Spreadsheet. Area of specialization: Hotel and catering industry. Transportation/travel information: Valid driver's licence. Work conditions and physical capabilities: Fast-paced environment. Repetitive tasks. Attention to detail. Standing for extended periods. Large workload. Personal suitability: Client focus. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Screening questions: Do you have experience working in this field?. Do you have the required certifications listed in the job posting?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Government programs: Recognized employer. Experience: 5 years or more. Employment terms options: To be determined. Health benefits: Dental plan. Health care plan. Other benefits: Free parking available.