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Education: College/CEGEP
Experience: 3 years to less than 5 years
Hospitality administration/management, other

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
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Enforce provincial/territorial liquor legislation and regulations
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
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service

Certificates, licences, memberships, and courses

First Aid Certificate
CPR Certificate
Food Safety Certificate

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods

Personal suitability

Accurate
Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Reliability
Team player

Government programs

Recognized employer

Employment terms options

Shift
Work Term: Permanent
Work Language: English
Hours: 30 hours per week

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Work Term: Permanent
Work Language: English
Hours: 30 heures par semaine
Education:
Experience:

Études

Certificat ou diplôme
Gestion touristique (autres)

Tâches

Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
Élaborer un budget pour déterminer le coût des aliments, des ingrédients, de l'alcool, des fournitures de cuisine et de nettoyage
Évaluer les opérations quotidiennes
Modifier les méthodes de préparation des aliments et les prix des menus en fonction du budget du restaurant
Contrôler les recettes pour déterminer le coût de la main-d'œuvre
Surveiller le rendement du personnel
Planifier et organiser les opérations quotidiennes
Fixer les horaires de travail du personnel
Former le personnel
Faire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificatives
Effectuer des examens de rendement
Appliquer les lois et règlements provinciaux ou territoriaux concernant les boissons alcoolisées
Organiser et tenir un inventaire à jour
Voir à ce que les règles de santé et de sécurité soient respectées
Traiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produits
Prendre part à l'élaboration et à la mise en oeuvre de plans de marketing
Diriger des particuliers ou leur donner des instructions
Régler les plaintes des clients et répondre à leurs préoccupations
Fournir le service à la clientèle

Titres de compétence (certificats, permis, affiliations, cours, etc.)

Certificat en secourisme
Certificat en RCR
Certificat de sécurité alimentaire

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Délais serrés
Tâches répétitives
Physiquement exigeant
Souci du détail
Assis, debout et marcher
Debout pour une longue période

Qualités personnelles

Précis
Attitude axée sur le client
Sens des responsabilités
Relations interpersonnelles efficaces
Excellente communication orale
Excellente communication écrite
Fiable
Esprit d'équipe

Programmes du gouvernement

Employeur reconnu

Options de conditions d'emploi

Quart de travail

Expérience

3 ans à moins de 5 ans

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Open Positions (1)

Restaurant