- Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Experience: 2 years to less than 3 years
Work setting
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Monitor staff performance
- Set staff work schedules
- Supervise staff
- Ensure health and safety regulations are followed
- Negotiate with clients for catering or use of facilities
- Address customers' complaints or concerns
Certificates, licences, memberships, and courses
Security and safety
- Basic security clearance
- Reference required
Transportation/travel information
- Public transportation is available
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Repetitive tasks
- Attention to detail
- Large workload
Personal suitability
- Client focus
- Excellent oral communication
- Flexibility
- Team player
- Ability to multitask
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 35 hours per week
