Job Description

Responsibilities

– Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
– 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
– Conduct performance reviews
– Enforce provincial/territorial liquor legislation and regulations
– 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
– Leading/instructing individuals
– Address customers’ complaints or concerns
– Provide customer service
– Manage events

Supervision

– More than 20 people
– Staff in various areas of responsibility

Credentials

– ProServe program
– Food Safety Certificate
–
Computer and technology knowledge

– MS Excel
– MS Office
– MS Outlook
– MS PowerPoint
– MS Windows
– MS Word
– Point of sale system
– Spreadsheet

Area of specialization

– Hotel and catering industry

Additional information
Transportation/travel information

– Valid driver’s licence

Work conditions and physical capabilities

– Fast-paced environment
– Repetitive tasks
– Attention to detail
– Standing for extended periods
– Large workload

Benefits
Health benefits

– Dental plan
– Health care plan

Other benefits

– Free parking available

Required languages: English

Education level: College/CEGEP

Required skills: Client focus; Efficient interpersonal; skills Excellent oral communication; Excellent written communication; Flexibility; Organized; Reliability; Team player; Ability to multitask;

Closest intersection: Spruce Meadows Way SW & 194 Avenue SW