EDUCATION

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Repetitive tasks
• Attention to detail

EXPERIENCE

• 1 year to less than 2 years

• 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
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• 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
• Address customers’ complaints or concerns