• 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

• 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
• Negotiate with clients for catering or use of facilities
• Leading/instructing individuals
• Address customers' complaints or concerns

Supervision

• 5-10 people

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Standing for extended periods

Personal suitability

• Client focus
• Efficient interpersonal skills
• Organized
• Team player
• Ability to multitask
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week