Posted on Oct 30, 2020 by Via CIBO Italian Street Food
Location Calgary, AB
Earnings $20.00 hourly
Work Hours 35 to 40 hours per week
Position Permanent Full Time
Vacancies 1  Vacancy
Closing Date Dec 27, 2020
Via CIBO Italian Street Food
College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
2 years to less than 3 years
Area of Work Experience
- Train staff in job duties, sanitation and safety procedures
- Establish methods to meet work schedules
- Conduct performance reviews
- Balance cash and complete balance sheets, cash reports and related forms
- Organize and maintain inventory
- Address customers' complaints or concerns
- Recruit, train and supervise staff
- Prepare and submit reports
- Participate in marketing plans and implementation
- Negotiate with clients for catering or use of facilities
- Monitor revenues and modify procedures and prices
- Estimate and order ingredients and supplies
- Ensure food service and quality control
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Set staff work schedules and monitor staff performance
- Plan, organize, direct, control and evaluate daily operations
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
Ability to Supervise
Staff in various areas of responsibility
- Team player
- 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.
Unit 101, 104 Country Village Road NE
Calgary, Alberta T3K5Z2
Dec 27, 2020
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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