Education

Work setting

Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Set staff work schedules
Supervise staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Cost products and services
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
Provide customer service
Manage events

Are you available for shift or on-call work?
Are you available to start on the date listed in the job posting?
Do you have experience working in this field?
Do you meet the language requirements listed in the job posting for the position (English or French)?