Job Description

Job proposed: Restaurant Manager
Job location: Fort Erie, ON
Job type: permanent, full-time with flexible working hours, including weekends
Salary: $20 per hour

Job responsibilities include:
• Planning and organizing the smooth operations of the restaurant and other service areas.
• Formulation and implementation of sales and marketing strategies and meeting the revenue objectives.
• Preparation of shift rosters and work schedules of working staff, and ensuring the safe working conditions for staff.
• Ensuring all food safety procedures are strictly adhered to according to sanitary regulations.
• Management of inventory, vendors, and equipments and other necessary products.
• Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.
• Managing budget and ensuring cost controls.
• Hiring, training and supervising various staff.

Education: Completion of a college or other program related to hospitality or food and beverage service management
Language: English
Work experience: minimum 1-2 years of experience in relevant field.

An ideal candidate must possess excellent communication skills, customer service, problem solving skills and team work.

Qualified Canadian/ permanent residents including people with disabilities, new comers to Canada, veterans, apprentices, seniors and/ or indigenous groups are welcome to apply.

If interested, please email at: [email protected]
No phone calls- qualified candidates will be contacted via email only.

Required languages: English

Education level: Completion of a college or other program related to hospitality or food and beverage service management

Required skills: Plan, organize, direct, control and evaluate daily operations Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services Organize and maintain inventory Monitor revenues and modify procedures and prices Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Develop, implement and analyze budgets Participate in marketing plans and implementation Set staff work schedules and monitor staff performance Leading/instructing individuals Address customers' complaints or concerns Provide customer service Recruit, train and supervise staff

Closest intersection: Garrison road and concession road