About

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Rural area. 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. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Manage events. Supervision: 3-4 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Personal suitability: Accurate. Flexibility. Organized. Reliability. Ability to multitask. Experience: 2 years to less than 3 years. Support for persons with disabilities: Provides physical accessibility accommodations (for example: ramps, elevators, etc.). Applies accessible and inclusive recruitment policies that accommodate persons with disabilities . Support for youths: Offers on-the-job training tailored to youth. Offers mentorship, coaching and/or networking opportunities for youth. Provides awareness training to employees to create a welcoming work environment for youth. Support for Indigenous people: Develops and maintains relationships with indigenous communities, indigenous-owned businesses and organizations . Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers . Facilitates access to Elders who can offer support and guidance to Indigenous workers .