We have a long history of proudly serving Canadians great-tasting, flame-grilled burgers. For over 60 years, our restaurants have been Canadian-owned and operated, serving Canadians all across our beautiful country. Much has changed in the past 60 years, however our recipe has remained as true and delicious as ever. Our Harvey's® grill-masters charbroil each burger to perfection at 600℉ on an open-flame grill. Once the burger is set in front of you, we let you choose from a selection of fresh toppings and together we build your perfect burger right before your eyes. Your burger made just the way you want it. Now that's a beautiful thing!
On-site · Edmonton
The role involves managing daily restaurant operations, including budgeting, revenue monitoring, and inventory maintenance. Key duties also include recruiting staff, ensuring health and safety compliance, and resolving customer concerns.
On-site · Toronto
Prepare and cook complete meals or individual dishes, including specialized options for customers with food allergies. Maintain kitchen standards by inspecting and cleaning food service areas.
On-site · Oshawa
The role involves planning and evaluating daily restaurant operations, including implementing operational procedures and managing inventory. The manager is also responsible for balancing cash reports and addressing customer concerns while supervising over 20 people.
On-site · Bowmanville
The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising a team of 16-20 people. Key duties include staff recruitment, training, inventory management, and ensuring adherence to health and safety regulations.
On-site · Québec
The role involves managing the daily operations of a fast food restaurant. Responsibilities include overseeing food services and general restaurant management.
On-site · Richmond Hill
The manager is responsible for overseeing daily restaurant operations, including budgeting, staff supervision, and inventory control. They must ensure health and safety regulations are met while managing customer service and staff performance.
On-site · Niagara Falls
The assistant manager is responsible for overseeing daily restaurant operations, managing staff performance, and optimizing budgets to maintain profitability. They also handle inventory, ensure health and safety compliance, and resolve customer concerns.
On-site · London
Supervise and coordinate food preparation staff while ensuring quality control and sanitation standards are met. Manage operational tasks including scheduling, budgeting, inventory tracking, and addressing customer concerns.
On-site · Cambridge
The supervisor is responsible for coordinating staff activities, training employees in safety and sanitation, and ensuring food quality standards are met. They also manage inventory, handle customer complaints, and establish work schedules.
On-site · Cambridge
The manager is responsible for overseeing daily restaurant operations, managing budgets to maintain profitability, and supervising staff. Key duties include scheduling, training employees, and ensuring health and safety regulations are strictly followed.
On-site · Leamington
The supervisor is responsible for coordinating staff activities, training employees in safety and sanitation, and ensuring food quality standards. They also manage budgets, schedules, supplier negotiations, and overall daily restaurant operations.
On-site · Leamington
The Restaurant Manager is responsible for overseeing daily operations, managing staff performance, and analyzing budgets to maintain profitability. Key duties include recruiting and training personnel, managing inventory, and ensuring compliance with health and safety regulations.
On-site · Sarnia
The Assistant Manager is responsible for overseeing daily restaurant operations, including staff supervision, scheduling, and training. They also manage financial aspects such as budgeting, cost control, and inventory maintenance to ensure profitability.
On-site · Port Colborne
The role involves overseeing daily restaurant operations, managing staff performance, and organizing inventory. The manager is also responsible for budget analysis to maintain profits and ensuring health and safety regulations are met.
On-site · Niagara Falls
The restaurant manager is responsible for overseeing daily operations, managing staff performance, and analyzing budgets to maintain profitability. Key duties include recruiting and training personnel, managing inventory, and ensuring high standards of customer service and safety.
On-site · Saint John
The manager is responsible for overseeing daily restaurant operations, including staff supervision, recruitment, and scheduling. Key duties include monitoring revenues, managing inventory, and ensuring compliance with health and safety regulations.
