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Education:
Expérience:

Education

No degree, certificate or diploma

Employment terms options

Flexible hours

Experience

Will train

Employment terms options

Weekend
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 20 to 35 hours per week

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Durée de l'emploi: Permanent
Langue de travail: Anglais
Education: Aucun certificat, diplôme ou grade
Expérience: Formation offerte

Options de conditions d'emploi

Horaire flexible

Options de conditions d'emploi

Fin de semaine
Heures de travail: 20 à 35 heures par semaine

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Education:
Expérience:

Education

College/CEGEP

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
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Supervise staff
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Provide customer service
Manage events

Supervision

11-15 people

Personal suitability

Client focus
Efficient interpersonal skills
Organized
Reliability
Team player
Ability to multitask

Government programs

Recognized employer

Experience

2 years to less than 3 years
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 to 40 hours per week

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Durée de l'emploi: Permanent
Langue de travail: Anglais
Education: Certificat ou diplôme
Expérience: 2 ans à moins de 3 ans

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
Contrôler les recettes pour déterminer le coût de la main-d'œuvre
Surveiller le rendement du personnel
Planifier et organiser les opérations quotidiennes
Recruter du personnel
Superviser le personnel
Faire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificatives
Effectuer des examens de rendement
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
Fournir le service à la clientèle
Gérer des événements

Fonctions et activités des superviseurs

11 à 15 personnes

Qualités personnelles

Attitude axée sur le client
Relations interpersonnelles efficaces
Sens de l'organisation
Fiable
Esprit d'équipe
Capacité d'effectuer plusieurs tâches simultanément

Programmes du gouvernement

Employeur reconnu
Heures de travail: 30 à 40 heures par semaine

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Open Positions (2)

Restaurant