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Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience: 2 years to less than 3 years
or equivalent experience

Tasks

Evaluate daily operations
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Train staff
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Manage events
Train staff in job duties, sanitation and safety procedures
Supervise and co-ordinate activities of staff who prepare and portion food
Maintain records of stock, repairs, sales and wastage
Establish work schedules
Ensure that food and service meet quality control standards

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Attention to detail
Standing for extended periods
Walking

Personal suitability

Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Team player

Employment terms options

Evening

Employment terms options

Morning
Day
Weekend

Financial benefits

Gratuities
Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week

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Work Term: Permanent
Work Language: English
Education:
Experience:

Études

Certificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 1 an à 2 ans
ou experience équivalente

Tâches

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
Former le personnel
Déterminer le genre de services qui seront offerts et mettre sur pied des procédures de fonctionnement
Effectuer des examens de rendement
Traiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produits
Discuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installations
Régler les plaintes des clients et répondre à leurs préoccupations
Gérer des événements
Assurer la formation du personnel pour ce qui est de ses tâches, de l'hygiène et des normes de sécurité
Superviser et coordonner les activités du personnel qui prépare et répartit les aliments
Tenir les registres des stocks, des réparations, des ventes et des pertes
Établir les horaires de travail
Veiller à ce que la nourriture et le service répondent aux normes de contrôle de la qualité

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Souci du détail
Debout pour une longue période
Marcher

Qualités personnelles

Attitude axée sur le client
Sens des responsabilités
Relations interpersonnelles efficaces
Excellente communication orale
Esprit d'équipe

Options de conditions d'emploi

Soir

Expérience

2 ans à moins de 3 ans

Options de conditions d'emploi

Matin
Jour
Fin de semaine

Avantages financiers

Pourboires
Hours: 30 à 40 heures par semaine

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Postes ouverts (1)

Restauration