• 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

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• Evaluate daily operations
• Monitor staff performance
• Plan and organize daily operations
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• 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
• Leading/instructing individuals
• Address customers' complaints or concerns
• Manage events

Supervision

• 3-4 people

Personal suitability

• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability

Employment terms options

• Evening
• Shift

Employment terms options

• Flexible hours
• Morning
• Day
• Weekend
• Overtime available
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week