Posted on Mar 16, 2021 by Opus Restaurant and Bar
Location Edmonton, AB
Earnings $22.00 hourly
Work Hours 35 to 44 hours per week
Position Permanent Full Time
Vacancies 1  Vacancy
Closing Date May 12, 2021
Opus Restaurant and Bar
2 years to less than 3 years
- Enforce provincial/territorial liquor legislation and regulations
- Conduct performance reviews
- Organize and maintain inventory
- Address customers' complaints or concerns
- Recruit, train and supervise staff
- Ensure health and safety regulations are followed
- Develop, implement and analyze budgets
- Provide customer service
- Negotiate arrangements with suppliers for food and other supplies
- Set staff work schedules and monitor staff performance
- Determine type of services to be offered and implement operational procedures
- Plan, organize, direct, control and evaluate daily operations
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Large workload
- Tight deadlines
Ability to Supervise
- Effective interpersonal skills
- Team player
- Excellent oral communication
- Client focus
How to Apply
Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.
18228 - 89 Avenue NW
Edmonton, Alberta T5T2K6
May 12, 2021
Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.
Interest in co-ordinating information to direct, control and evaluate the operation of food and beverage service establishments, to implement and modify operational procedures, to assign staff duties and to oversee staff training
Interest in setting work schedules, monitoring staff performance, controlling inventory and ensuring that health and safety regulations are followed
Interest in negotiating arrangements with suppliers for food and other materials, and with clients for catering and use of facilities for banquets and receptions
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