Overview
Languages
English
Education
- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- or equivalent experience
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
- Plan, organize and oversee daily restaurant operations to ensure smooth service.
- Recruit, hire, train and supervise staff including supervisors, servers and kitchen team.
- Monitor staff performance and provide ongoing coaching and discipline where required.
- Control inventory, order supplies and negotiate with vendors to manage costs.
- Develop and manage work schedules to maintain adequate staffing levels.
- Ensure compliance with food safety, sanitation and occupational health regulations.
- Monitor sales, prepare financial reports and control labour and operational expenses.
- Resolve customer complaints professionally to maintain high service standards.
- Implement marketing and promotional strategies to increase revenue and customer retention.
- Ensure adherence to company policies, quality standards and brand guidelines.
