• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years
• or equivalent experience

Tasks

• Modify food preparation methods and menu prices according to the restaurant budget
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Provide customer service

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week