Job Description

As a Restaurant Manager (NOC: 60030), you will perform some or all of the following duties:
· Interview, hire, train, oversee, staff training.
· Set staff work schedules and monitor staff performance.
· Plan, organize, direct, control, and evaluate the operations of a restaurant, cafeteria, or other food or beverage service.
· Manage the inventory and order food and beverages, equipment, and supplies and modify procedures and prices.
· Oversee food preparation, portion sizes, and the overall presentation of food.
· Inspect supplies, equipment, and work areas.
· Ensure employees comply with health and food safety standards and regulations.
· Resolve customer complaints and Investigate and resolve complaints regarding food quality or service.
· Determine the type of services to be offered and implement operational procedures.
· Negotiate arrangements with suppliers for food and other supplies.
· Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.
· Establish standards for personnel performance and customer service.

Required languages: English

Education level: Bachelor's degree or equivalent experience

Required skills: Able to work in fast paced environment.

Additional skills / Assets: Multitasking

Closest intersection: University Avenue W & Phillip Street