- 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
Work setting
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
- 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
- Conduct performance reviews
- Negotiate arrangements with suppliers for food and other supplies
- Participate in marketing plans and implementation
- Manage events
Supervision
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
Personal suitability
- Accurate
- Flexibility
- Organized
- Reliability
- Ability to multitask
Support for persons with disabilities
- Provides physical accessibility accommodations (for example: ramps, elevators, etc.)
- Applies accessible and inclusive recruitment policies that accommodate persons with disabilities
Support for youths
- Offers on-the-job training tailored to youth
- Offers mentorship, coaching and/or networking opportunities for youth
- Provides awareness training to employees to create a welcoming work environment for youth
Support for Indigenous people
- Develops and maintains relationships with indigenous communities, indigenous-owned businesses and organizations
- Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers
- Facilitates access to Elders who can offer support and guidance to Indigenous workers
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 40 hours per week
