Restaurant Leadership Position
3 weeks ago
Analyze and control restaurant budget, oversee staff performance, and ensure compliance with health and safety regulations in a fast-paced environment.
- Budget Analysis: Boost and maintain restaurant profits through effective financial management.
- Staff Supervision: Monitor and manage staff performance to achieve optimal results.
- Scheduling: Set realistic work schedules to meet staff needs and business demands.
- Health and Safety: Ensure compliance with regulations to maintain a safe working environment.
- Client Relations: Negotiate with clients for catering or facility use.
- Customer Service: Address customer complaints and concerns in a professional manner.
- Requirements:
- Certifications: Responsible Beverage Service Certificate and ProServe program.
- Education: College, CEGEP, or other non-university certificate or diploma from a program of 1-2 years.
- Experience: 2 years of experience in a similar role.
- Work Environment:
- Location: Rural area with access to public transportation.
- Work Setting: Fast-paced restaurant environment.
- Work Hours: 40 hours per week.
- Personal Suitability:
- Client Focus: Prioritize client needs and satisfaction.
- Communication: Excellent oral communication skills.
- Teamwork: Collaborate with colleagues to achieve common goals.
- Adaptability: Demonstrate flexibility in a dynamic work environment.
- Work Terms:
- Employment Type: Permanent.
- Language: English.
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