Description du poste
Tâches : Responsibilities Tasks 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 staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff 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 Address customers' complaints or concerns Manage events Supervision 16-20 people More than 20 people
Exigences : English
Compétences : Credentials Certificates, licences, memberships, and courses Food and beverage server trade certification Serving It Right Certificate Workplace Hazardous Materials Information System (WHMIS) Certificate Safe Food Handling certificate Food Safety Certificate
Avantages : Benefits Long term benefits Maternity and parental benefits Other benefits Parking available