Job Details

Overview
Languages -English

Education
College/CEGEP
or equivalent experience
Experience
2 years to less than 3 years

On site
Work must be completed at the physical location. There is no option to work remotely.

Work setting
Willing to relocate
Responsibilities
Tasks
Analyze budget to boost and maintain the restaurant’s profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
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
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Address customers' complaints or concerns
Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Attention to detail
Personal suitability
Accurate
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Organized
Reliability
Team player
Ability to multitask
Benefits
Health benefits
Dental plan
Health care plan
Vision care benefits
Financial benefits
Gratuities
Registered Retirement Savings Plan (RRSP)

Other benefits
Free parking available
Learning/training paid by employer
Paid time off (volunteering or personal days)
Team building opportunities
Parking available

How to apply
By email
workatihoplangley@gmail.com


What you must include in your application:
Cover letter

What might be required by the employer later in the hiring process:
Highest level of education and name of institution where it was completed
Proof of the requested certifications

Job Description

Restaurant and food service managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services. They are employed in food and beverage service establishments, or they may be self-employed.

Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service
Determine type of services to be offered and implement operational procedures
Recruit staff and oversee staff training
Set staff work schedules and monitor staff performance
Control inventory, monitor revenues and modify procedures and prices
Resolve customer complaints and ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.