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 revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Organize and maintain inventory Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Address customers' complaints or concerns Provide customer service Manage events Supervision 5-10 people
Exigences : English
Compétences : Additional information Transportation/travel information Valid driver's licence 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 Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask