Plan, organize, direct, control and evaluate daily operations
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Cost products and services
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Monitor revenues and modify procedures and prices
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
Develop, implement and analyze budgets
Participate in marketing plans and implementation
Set staff work schedules and monitor staff performance
Address customers' complaints or concerns
Provide customer service
Recruit, train and supervise staff
Leading/instructing individuals

Supervision

5-10 people

Additional information
Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Combination of sitting, standing, walking

Bachelor's degree

2 years to less than 3 years