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

Tasks

• 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
• Set staff work schedules
• Supervise staff
• Train staff
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 5-10 people

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Attention to detail
• Standing for extended periods

Employment terms options

• Early morning
• Evening

Employment terms options

• Shift
• Morning
• Night
• On call
• Day
• Weekend

Health benefits

• Dental plan
• Health care plan
• Vision care benefits
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week