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

Analyze budget to boost and maintain the restaurant's profits
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
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
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

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)?