- Education: Secondary (high) school graduation certificate
- Experience: 2 years to less than 3 years
Work setting
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Conduct performance reviews
- Organize and maintain inventory
- Address customers' complaints or concerns
- Manage events
- Train staff in job duties, sanitation and safety procedures
- Supervise and co-ordinate activities of staff who prepare and portion food
- Supervise and check assembly of trays
- Recruit and hire staff
- Prepare and submit reports
- Maintain records of stock, repairs, sales and wastage
- Establish methods to meet work schedules
- Establish work schedules
- Estimate ingredient and supplies required for meal preparation
- Ensure that food and service meet quality control standards
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
- Large workload
Personal suitability
- Client focus
- Efficient interpersonal skills
- Flexibility
- Team player
- Initiative
Employment terms options
Employment terms options
- Flexible hours
- Night
- Weekend
Other benefits
- Other benefits
- Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week
