As a Suncor business, Petro-Canada is proudly Canadian, with a leading national network of retail stations, Petro-Pass cardlocks and bulk facilities. We know firsthand what it takes to run a business in Canada. It’s why we go beyond high-quality fuels and offer more ways to help you find efficiencies and get ahead. Through our commercial fuelling network we deliver bulk fuels, Diesel Exhaust Fluid and lubricants wherever and however you need them and our online fuel management tools help keep your fuel spend secure and in check. No matter your business, we are here to help keep you moving toward what matters most to you. When we put the leaf in our logo, we meant it. Because we share more than a country. We share a way to live. #LivebytheLeaf http://www.petro-canada.ca
On-site · Yamachiche
Supervise and coordinate staff activities in food preparation and portioning while ensuring quality control standards are met. Manage operational tasks including scheduling, supply requisition, and addressing customer complaints.
On-site · Yamachiche
The role involves serving customers at counters, taking orders, and preparing simple food items. Additionally, the attendant is responsible for cleaning and sanitizing the kitchen, washing dishes, and maintaining storage areas.
On-site · London
The manager is responsible for planning, directing, and evaluating daily restaurant operations while ensuring health and safety regulations are met. Key duties include negotiating with suppliers, managing a team of 5-10 people, and addressing customer concerns.
On-site · Matane
The role involves operating the cash register to process various payments and providing customer service. Responsibilities also include greeting customers, suggestive selling, and bagging merchandise.
On-site · Beaverton
The Assistant Manager is responsible for planning, organizing, and supervising daily restaurant operations and staff performance. Key duties include recruiting staff, setting schedules, and managing financial reports and cash balancing.
On-site · Fergus
The manager is responsible for planning, organizing, and evaluating daily restaurant operations while supervising a team of 11-15 people. Key duties include implementing operational procedures, managing supplier negotiations, and ensuring health and safety compliance.
On-site · Québec
The manager is responsible for overseeing daily restaurant operations, including budgeting, staff recruitment, and training. They must ensure health and safety compliance while managing supplier negotiations and customer relations to maintain profitability.
On-site · Chatham-Kent
The Operations Manager is responsible for planning and evaluating daily restaurant operations, including staff recruitment and performance reviews. Key duties include managing budgets, inventory, supplier negotiations, and ensuring adherence to health and safety regulations.
On-site · Miramichi
The role involves planning, organizing, and evaluating daily restaurant operations while supervising a team of 5-10 people. Key duties include monitoring revenues, managing inventory, and ensuring health and safety regulations are followed.
On-site · Halifax
The Operations Manager is responsible for overseeing daily restaurant operations, managing budgets to maintain profitability, and supervising a staff of over 20 people. Key duties include recruiting and training staff, managing inventory, and ensuring strict adherence to health and safety regulations.
On-site · Halifax
The manager is responsible for overseeing daily restaurant operations, including staff supervision, recruitment, and scheduling. Key duties include monitoring revenues, managing inventory, and ensuring health and safety regulations are followed.
On-site · Moncton
The role involves planning, organizing, and evaluating daily restaurant operations while supervising a team of 5-10 people. Key duties include monitoring revenues, managing inventory, and ensuring health and safety regulations are followed.
On-site · Saint John
The role involves planning, organizing, and evaluating daily restaurant operations while supervising and training a staff of 5-10 people. Key duties include monitoring revenues, managing inventory, and ensuring health and safety regulations are followed.
On-site · Edmonton
The role involves managing restaurant operations, including supervising staff, recruiting, and scheduling. It also requires monitoring revenues to control labour costs and negotiating with suppliers and catering clients.
On-site · Baie-Comeau
Supervise and coordinate staff activities regarding food preparation, portioning, and adherence to safety and sanitation standards. Manage operational tasks including supply requisition, stock records, sales reporting, and customer concern resolution.
On-site
Overview Languages English Education No degree, certificate or diploma 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 Urban area Responsibilities Tasks Evaluate daily operations Monitor revenues to determine labour cost 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 Organize and maintain inventory Ensur…
On-site
Overview Languages English Education College/CEGEP 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 Restaurant Responsibilities Tasks Establish methods to meet work schedules Requisition food and kitchen supplies Supervise and co-ordinate activities of staff who prepare and portion food Train staff in job duties, sanitation and safety procedures Ensure that food and service meet quality control standards Prepare budget and cost estimates Address customers' complaints or concerns Main…
On-site · Kelowna
The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising staff performance. They also handle inventory, ensure health and safety compliance, and address customer concerns to provide high-quality service.
On-site · Lévis
The Shift Manager is responsible for supervising staff, coordinating food preparation, and ensuring quality control standards are met. They also handle scheduling, inventory estimation, and training staff in safety and sanitation procedures.
On-site · Clarenville
The manager is responsible for planning, organizing, and evaluating daily restaurant operations while supervising and training staff. Key duties include monitoring revenues, managing inventory, and ensuring health and safety regulations are followed.