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Education:
Expérience:

Education

Bachelor's degree
or equivalent experience

Tasks

Analyze budget to boost and maintain the restaurant's profits
Evaluate daily operations
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
Organize and maintain inventory
Address customers' complaints or concerns
Provide customer service

Employment terms options

Evening

Experience

2 years to less than 3 years

Employment terms options

Morning
Night
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 35 to 40 hours per week

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Durée de l'emploi: Permanent
Langue de travail: Anglais
Education: Baccalauréat
Expérience: 2 ans à moins de 3 ans
ou experience équivalente

Tâches

Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
Évaluer les opérations quotidiennes
Contrôler les recettes pour déterminer le coût de la main-d'œuvre
Surveiller le rendement du personnel
Planifier et organiser les opérations quotidiennes
Recruter du personnel
Fixer les horaires de travail du personnel
Superviser le personnel
Former le personnel
Faire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificatives
Organiser et tenir un inventaire à jour
Régler les plaintes des clients et répondre à leurs préoccupations
Fournir le service à la clientèle

Options de conditions d'emploi

Soir

Options de conditions d'emploi

Matin
Nuit
Heures de travail: 35 à 40 heures par semaine

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Education:
Expérience:

Education

Secondary (high) school graduation certificate

Tasks

Analyze budget to boost and maintain the restaurant's profits
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
Plan and organize daily operations
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
Ensure health and safety regulations are followed
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation

Supervision

5-10 people

Employment terms options

Evening

Experience

2 years to less than 3 years

Employment terms options

Morning
Night
Day
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 40 hours per week

\n","https://www.jobbank.gc.ca/jobsearch/jobposting/49969510?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Education: Expérience: EducationSecondary (high) school graduation certificateTasksAnalyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Plan and organize daily operationsDetermine type of services to be offered and implement operational proceduresConduct performance reviewsEnsure health and safety regulations are followedNegotiate with clients for catering or use of facilitiesParticipate in marketing plans and implementationSupervision5-10 peopleEmployment terms optionsEveningExperience2 years to less than 3 yearsEmployment terms optionsMorningNightDay Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 40 hours per week",{"_294":305,"_296":365,"_298":6,"_242":307,"_300":366,"_302":367},"

Durée de l'emploi: Permanent
Langue de travail: Anglais
Education: Diplôme d'études secondaires ou l'équivalent
Expérience: 2 ans à moins de 3 ans

Tâches

Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
Élaborer un budget pour déterminer le coût des aliments, des ingrédients, de l'alcool, des fournitures de cuisine et de nettoyage
Évaluer les opérations quotidiennes
Modifier les méthodes de préparation des aliments et les prix des menus en fonction du budget du restaurant
Contrôler les recettes pour déterminer le coût de la main-d'œuvre
Planifier et organiser les opérations quotidiennes
Déterminer le genre de services qui seront offerts et mettre sur pied des procédures de fonctionnement
Effectuer des examens de rendement
Voir à ce que les règles de santé et de sécurité soient respectées
Discuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installations
Prendre part à l'élaboration et à la mise en oeuvre de plans de marketing

Fonctions et activités des superviseurs

5 à 10 personnes

Options de conditions d'emploi

Soir

Options de conditions d'emploi

Matin
Nuit
Jour
Heures de travail: 40 heures par semaine

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Postes ouverts (2)

Restauration