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Job details

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year 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 Analyze budget to boost and maintain the restaurant’s profits Evaluate daily operations Monitor staff performance Plan and organize daily operations Set staff work schedules Supervise staff Train staff Organize and maintain inventory Address customers' complaints or concerns

What you’ll do

The manager is responsible for overseeing daily restaurant operations, supervising and training staff, and managing work schedules. They also analyze budgets to maintain profitability and address customer concerns.

Requirements

Candidates must have a college or non-university certificate/diploma and between 1 to 2 years of relevant experience. Proficiency in English is required.

Listed skills

• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Operations Management
• Staff Performance Monitoring
• Staff Scheduling
• Staff Supervision
• Staff Training
• Inventory Management
• Customer Complaint Resolution

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership