• Durée de l’emploi: Temporaire
• Langue de travail: Français
• Heures de travail: 30 to 35 hours per week
• Education:
• Expérience:

EDUCATION

• Other trades certificate or diploma
• Cooking and related culinary arts, general
• Institutional food workers

COMPUTER AND TECHNOLOGY KNOWLEDGE

• Accounting software
• Electronic cash register
• MS Excel
• MS Office
• MS Outlook
• MS PowerPoint
• MS Windows
• MS Word
• Point of sale system

SPECIALIZATION OR EXPERIENCE

• Green economy sector
• Specialized environmental skills and knowledge

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
• Large workload

EXPERIENCE

• 3 years to less than 5 years

• 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
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• 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
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers’ complaints or concerns
• Provide customer service
• Manage events