Job Details

Food Services Manager

Murphy Restaurant (2022) Ltd. o/a Tim Hortons

Locations:
1. 75 Lansdowne Avenue, Saint John, E2K 2Z9 /1 Vacancy
2. 158 Main Street West, Saint John NB E2M 3N6 /2 Vacancies
3. 31 Waterloo Street, Saint John NB E2L 3P5 /1 Vacancy
4. 40 University Avenue, Saint John NB E2K 5B4 /1 Vacancy
5. 3701 Westfield Road, Grand Bay, NB E2M 7T4 /1 Vacancy
6. 470 Main Street, Hampton, E5N 6C1 /1 Vacancy
7. Suite 100-52 King Street, Saint John NB E2L 1G4 /1 Vacancy

Salary: $18.25 / 40 hours per week

Employment groups: Students, Youth, Veterans of the Canadian Armed Forces, Visible minorities, Persons with disabilities, Indigenous peoples, Newcomers to Canada, Seniors
Terms of employment: Permanent, Full time, Part-Time, Day, Evening, Night, Weekend, Shift, Morning, Early Morning
Benefits: Dental, Disability Insurance
Start date: As soon as possible
Languages: English
Education: Secondary (high) school graduation certificate
Experience: 3 years to less than 5 years

How to apply
In Person: At the above locations
By email: recruitment@mrltd.ca
By phone: 506-634-6003

All interested applicants who can legally work in Canada are encouraged to apply. If you are not currently authorized to work in Canada, the employer will not consider your job application.

Job Description

Ability to Supervise: 16-20 people
Work Conditions and Physical Capabilities: Fast-paced environment, Work under pressure, Tight deadlines, Repetitive tasks, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods
Personal Suitability: Effective interpersonal skills, Client focus, Accurate, Team player, Flexibility, Reliability, Organized, Dependability, Excellent written communication, Excellent oral communication
Additional Skills: Conduct performance reviews, Balance cash and complete balance sheets, cash reports and related forms, Cost products and services, Organize and maintain inventory
Specific Skills: Plan, organize, direct, control and evaluate daily operations; Determine type of services to be offered and implement operational procedures; Monitor revenues and modify procedures and prices; Negotiate arrangements with suppliers for food and other supplies; Set staff work schedules and monitor staff performance; Recruit, train and supervise staff; Address customers’ complaints or concerns; Provide customer service