Directeur adjoint/directrice adjointe de la restauration
St. Louis Bar & Grill
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 30 à 40 heures par semaine
- Education: Diplôme d'études secondaires ou l'équivalent
- Expérience: 5 ans ou plus
- Restaurant
- Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
- Élaborer un budget pour déterminer le coût des aliments, des ingrédients, de l'alcool, des fournitures de cuisine et de nettoyage
- Évaluer les opérations quotidiennes
- Modifier les méthodes de préparation des aliments et les prix des menus en fonction du budget du restaurant
- Contrôler les recettes pour déterminer le coût de la main-d'œuvre
- Surveiller le rendement du personnel
- Planifier et organiser les opérations quotidiennes
- Recruter du personnel
- Fixer les horaires de travail du personnel
- Superviser le personnel
- Former le personnel
- Déterminer le genre de services qui seront offerts et mettre sur pied des procédures de fonctionnement
- Faire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificatives
- Effectuer des examens de rendement
- Établir le coût des produits et des services
- Appliquer les lois et règlements provinciaux ou territoriaux concernant les boissons alcoolisées
- Organiser et tenir un inventaire à jour
- Voir à ce que les règles de santé et de sécurité soient respectées
- Traiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produits
- Discuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installations
- Prendre part à l'élaboration et à la mise en oeuvre de plans de marketing
- Diriger des particuliers ou leur donner des instructions
- Régler les plaintes des clients et répondre à leurs préoccupations
- Fournir le service à la clientèle
- Gérer des événements
- Assurer la formation du personnel pour ce qui est de ses tâches, de l'hygiène et des normes de sécurité
- Superviser et coordonner les activités du personnel qui prépare et répartit les aliments
- Veiller à ce que la nourriture et le service répondent aux normes de contrôle de la qualité
- Planifier, organiser, diriger, contrôler et évaluer les opérations journalières
- Milieu où les activités se déroulent à un rythme rapide
- Travail sous pression
- Délais serrés
- Souci du détail
- Assis, debout et marcher
- Debout pour une longue période
- Marcher
- Plier, s'accroupir, s'agenouiller
- Précis
- Attitude axée sur le client
- Sens des responsabilités
- Relations interpersonnelles efficaces
- Excellente communication orale
- Excellente communication écrite
- Flexibilité
- Sens de l'organisation
- Fiable
- Esprit d'équipe
- Soir
- Jour
- Fin de semaine
Milieu de travail
Tâches
Conditions de travail et capacités physiques
Qualités personnelles
Options de conditions d'emploi
Options de conditions d'emploi
Vacancy posted 6 days ago
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