Overview

Languages
English

Education
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
or equivalent experience
Experience
2 years to less than 3 years

Work setting
Restaurant

Responsibilities

Tasks
Evaluate daily operations
Monitor revenues to determine labour cost
Plan and organize daily operations
Set staff work schedules
Supervise staff
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
Cost products and services
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Address customers' complaints or concerns
Train staff in preparation, cooking and handling of food
Supervise kitchen staff and helpers
Order supplies and equipment
Manage kitchen operations
Inspect kitchens and food service areas
Maintain inventory and records of food, supplies and equipment
Plan, organize, direct, control and evaluate daily operations
Supervision
5-10 people
Experience and specialization
Cuisine specialties
International

Additional information

Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Handling heavy loads
Physically demanding
Attention to detail
Standing for extended periods

Personal suitability

Accurate
Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Organized
Reliability
Team player
Initiative
Judgement

Please send your resume/CV