Tasks

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
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns

Personal suitability

Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees

Provides awareness training to employees to create a welcoming work environment for youth

Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers
Work Term: Permanent
Work Language: English
Hours: 30 hours per week