Education

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Tasks

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 staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Conduct performance reviews
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
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Manage events
Plan, organize, direct, control and evaluate daily operations

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)?