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Job summary

The role involves overseeing daily restaurant operations, including staff supervision, training, and scheduling. The manager is also responsible for inventory maintenance, ensuring health and safety compliance, and addressing customer concerns.

Job details

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Evaluate daily operations Monitor staff performance Plan and organize daily operations Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Organize and maintain inventory Ensure health and safety regulations are followed Leading/instructing individuals Address customers' complaints or concerns Provide customer service Supervision 3-4 people

What you’ll do

The role involves overseeing daily restaurant operations, including staff supervision, training, and scheduling. The manager is also responsible for inventory maintenance, ensuring health and safety compliance, and addressing customer concerns.

Requirements

Candidates must have 1 to 2 years of experience and a non-university certificate or diploma from a 1-2 year program. Proficiency in English is required for this on-site management position.

Listed skills

• Customer service · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Daily Operations Evaluation
• Staff Performance Monitoring
• Staff Scheduling
• Staff Supervision
• Staff Training
• Operational Procedures Implementation
• Inventory Management
• Health and Safety Compliance
• Customer Service
• Complaint Resolution

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Customer Service & Support