Education

College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
or equivalent experience

Work setting

Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Monitor staff performance
Set staff work schedules
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
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
Inspect kitchens and food service areas
Recruit, organize, train and manage staff
Plan, organize, direct, control and evaluate daily operations