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 · Puslinch
The role involves managing daily restaurant operations, including staff supervision, scheduling, and training. It also requires analyzing budgets to maintain profits and ensuring health and safety regulations are followed.
On-site · Québec
Manage the daily operations of a fast food restaurant. Oversee food service management and ensure culinary standards are met.
On-site · Saint-Sauveur-des-Monts
The role involves assisting the cook in a restaurant environment. Responsibilities include supporting food preparation and kitchen operations.
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 · Richmond Hill
The manager is responsible for overseeing daily restaurant operations, including budgeting, staff supervision, and inventory control. Key duties include recruiting and training staff, managing financial reports, and ensuring health and safety regulations are met.
On-site · Oshawa
The role involves planning, directing, and evaluating daily restaurant operations and implementing operational procedures. Key tasks include balancing cash reports, maintaining inventory, and supervising a team of more than 20 people.
On-site · Niagara Falls
The assistant manager is responsible for overseeing daily restaurant operations, managing staff performance, and recruiting and training employees. They also handle financial tasks such as budget analysis, cash balancing, and inventory maintenance to ensure profitability.
On-site · London
The supervisor is responsible for coordinating staff activities, managing food and kitchen supplies, and ensuring quality control standards are met. They also handle budgeting, cost estimates, and the resolution of customer complaints.
On-site · Leamington
The role involves supervising staff, coordinating food preparation, and ensuring quality control and safety standards are met. The supervisor is also responsible for budgeting, scheduling, and managing daily operational procedures and supplier arrangements.
On-site · Sarnia
The Assistant Manager is responsible for overseeing daily restaurant operations, managing budgets, and supervising staff performance. Key duties include maintaining inventory, ensuring health and safety compliance, and addressing customer concerns.
On-site · Chatham
The role involves overseeing daily restaurant operations, managing staff performance, and analyzing budgets to maintain profitability. Responsibilities also include handling customer complaints, managing inventory, and ensuring health and safety regulations are met.
On-site · Edmonton
The role involves managing daily restaurant operations, monitoring revenues and labor costs, and analyzing budgets to maintain profitability. Responsibilities also include recruiting staff, managing inventory, and ensuring compliance with health and safety regulations.
On-site · Niagara Falls
The manager is responsible for overseeing daily restaurant operations, including budgeting, staff recruitment, and performance monitoring. They must ensure health and safety compliance while managing inventory and addressing customer concerns.
On-site · Saint John
The Restaurant Manager is responsible for overseeing daily operations, monitoring revenues and labour costs, and managing staff performance. Key duties include recruiting, training, and supervising personnel while ensuring health and safety regulations are met.
