Found Description
Qualifications
- Education: College, CEGEP or other non-university certificate or diploma from a program 3 months to less than 1 year
- 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 staff performance
- Plan and organize daily operations
- Set staff work schedules
- Determine type of services to be offered and implement operational procedures
- Conduct performance reviews
- 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
Supervision
- More than 20 people