Job Title

Education: College/CEGEP Experience: 1 year to less than 2 years Tasks 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 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 Provide customer service Work Term: Permanent Work Language: English Hours: 30 hours per week