Tasks

Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Determine type of services to be offered and implement operational procedures
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
Manage events

Support for persons with disabilities

Provides awareness training to employees to create a welcoming work environment for persons with disabilities

Provides awareness training to employees to create a welcoming work environment for youth

Provides awareness training to employees to create a welcoming work environment for Veterans

Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers

Provides staff with awareness training to create a welcoming work environment for mature workers

Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.)
Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week