Banquet manager

• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years
• or equivalent experience

Work setting

• Willing to relocate

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
• Modify food preparation methods and menu prices according to the restaurant budget
• Plan and organize daily operations
• Supervise staff
• Cost products and services
• Organize and maintain inventory
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Provide customer service
• Manage events

Supervision

• 3-4 people

Computer and technology knowledge

• MS Office

Security and safety

• Criminal record check

Work conditions and physical capabilities

• Fast-paced environment
• Attention to detail

Personal suitability

• Accurate
• Client focus
• Excellent oral communication
• Flexibility
• Organized

Employment terms options

• Evening

Employment terms options

• Morning
• Night
• Weekend

Other benefits

• Learning/training paid by employer
• Parking available
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week