On-site · Saint John
Manage daily restaurant operations, including revenue and labor cost monitoring, staff recruitment and supervision, scheduling, training, and inventory. Ensure health and safety compliance, coordinate with suppliers, support marketing activities, and address customer concerns.
On-site · Saint John
Manage daily restaurant operations, including staffing, scheduling, training, inventory, supplier arrangements, and compliance with health and safety rules. Monitor revenue and labor costs, support marketing plans, oversee service delivery, and resolve customer complaints and concerns.
On-site · Niagara Falls
Manage daily restaurant operations, budgets, menus, inventory, cash reporting, and supplier arrangements while ensuring health and safety requirements are met. Recruit, schedule, train, and supervise staff, review their performance, and address customer concerns.
On-site · Oshawa
The assistant manager is responsible for planning, organizing, and evaluating daily restaurant operations while maintaining inventory and financial records. They also address customer concerns and supervise a team of over 20 employees.
On-site · Oshawa
The manager is responsible for planning, directing, and evaluating daily restaurant operations and establishing operating procedures. Key duties include managing cash balances, maintaining inventory, and resolving customer concerns.
On-site · Oshawa
The manager is responsible for planning, directing, and evaluating daily restaurant operations and implementing operational procedures. Key duties include managing inventory, balancing cash reports, and addressing customer concerns.