Tasks

Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Organize and maintain inventory
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

Employment terms options

Provides awareness training to employees to create a welcoming work environment for youth
Work Term: Permanent
Work Language: English
Hours: 30 hours per week