- Education: College/CEGEP
- Experience: 1 year to less than 2 years
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Monitor staff performance
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- Conduct performance reviews
- Cost products and services
- Ensure health and safety regulations are followed
- Negotiate with clients for catering or use of facilities
- Participate in marketing plans and implementation
- Address customers' complaints or concerns
- Work Term: Permanent
- Work Language: English
- Hours: 35 to 40 hours per week
