Overview
Languages
English
Education
- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
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
- Various locations
Responsibilities
• Planning, organizing, directing, controlling, and evaluating daily restaurant operations.
• Establishing and implementing operational procedures to ensure efficiency and profitability.
• Setting sales targets and developing strategies to achieve business objectives.
• Recruiting, training, supervising, and evaluating staff performance.
• Managing staff schedules and overseeing employee development.
• Monitoring revenues and expenses, preparing reports, and maintaining financial records.
• Controlling inventory, ordering supplies, and ensuring proper maintenance of equipment.
• Addressing and resolving customer complaints in a professional and timely manner.
• Ensuring compliance with company policies, food safety standards, sanitation regulations, and applicable laws.
