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Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 32 hours per week
Education:
Expérience:

Education

Secondary (high) school graduation certificate

Tasks

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
Monitor revenues to determine labour cost
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
Conduct performance reviews
Cost products and services
Organize and maintain inventory
Ensure health and safety regulations are followed
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service

Supervision

3-4 people

Computer and technology knowledge

MS Access
MS Excel
MS Outlook
MS Windows
MS Word
Spreadsheet

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Large workload

Personal suitability

Accurate
Client focus
Dependability
Flexibility
Organized
Reliability
Team player
Ability to multitask

Government programs

Recognized employer

Employment terms options

Evening

Experience

1 year to less than 2 years

Employment terms options

Shift
Morning
Day
Weekend

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Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 32 heures par semaine
Education: Diplôme d'études secondaires ou l'équivalent
Expérience: 1 an à moins de 2 ans

Tâches

Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
Élaborer un budget pour déterminer le coût des aliments, des ingrédients, de l'alcool, des fournitures de cuisine et de nettoyage
Évaluer les opérations quotidiennes
Contrôler les recettes pour déterminer le coût de la main-d'œuvre
Surveiller le rendement du personnel
Planifier et organiser les opérations quotidiennes
Fixer les horaires de travail du personnel
Superviser le personnel
Former le personnel
Déterminer le genre de services qui seront offerts et mettre sur pied des procédures de fonctionnement
Effectuer des examens de rendement
Établir le coût des produits et des services
Organiser et tenir un inventaire à jour
Voir à ce que les règles de santé et de sécurité soient respectées
Prendre part à l'élaboration et à la mise en oeuvre de plans de marketing
Diriger des particuliers ou leur donner des instructions
Régler les plaintes des clients et répondre à leurs préoccupations
Fournir le service à la clientèle

Fonctions et activités des superviseurs

3 à 4 personnes

Systèmes de gestion (sig ou bd)

MS Access
MS Excel
MS Outlook
MS Windows
MS Word
Chiffrier électronique

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Délais serrés
Tâches répétitives
Souci du détail
Assis, debout et marcher
Debout pour une longue période
Volume de travail élevé

Qualités personnelles

Précis
Attitude axée sur le client
Sens des responsabilités
Flexibilité
Sens de l'organisation
Fiable
Esprit d'équipe
Capacité d'effectuer plusieurs tâches simultanément

Programmes du gouvernement

Employeur reconnu

Options de conditions d'emploi

Soir

Options de conditions d'emploi

Quart de travail
Matin
Jour
Fin de semaine

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Open Positions (1)

Restaurant

Don't see the right role?