manager, restaurant à Montréal

Education: No degree, certificate or diploma Experience: 5 years or more Work setting Large restaurant and hotel Tasks Analyze budget to boost and maintain the restaurant's profits 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 Cost products and services Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers' complaints or concerns Screening questions Are you authorized to work in Canada? Do you have experience working in this field? Other benefits Other benefits Work Term: Permanent Work Language: French Hours: 40 hours per week