Qualifications

• Education: College/CEGEP
• Experience: 3 years to less than 5 years

Responsibilities

• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns

Employment Terms

• Shifts: Evening, Night, Day, Weekend
• Work Term: Permanent
• Work Language: English
• Hours: 35 hours per week

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