Overview
Languages
English
Education
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
Food service establishment
Restaurant
Supervision
More than 20 people
Staff in various areas of responsibility
Food service counter attendants and food preparers
Experience and specialization
Computer and technology knowledge
MS Excel
MS Office
MS Outlook
MS PowerPoint
MS Word
Point of sale system
Spreadsheet
Additional information
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
Bending, crouching, kneeling
Walking
Personal suitability
Accurate
Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Team player
Ability to multitask
Initiative
Responsibilities
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
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
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
Establish methods to meet work schedules
Train staff in job duties, sanitation and safety procedures
Ensure that food and service meet quality control standards
Establish work schedules
Hire food service staff
Supervise and co-ordinate activities of staff who prepare and portion food
Prepare and submit reports
Maintain records of stock, repairs, sales and wastage