Job Description

Restaurant Manager

Employer details
DOMINOS PIZZA

Job details
Location: 20 Crowfoot CR NW suite 720, Calgary, AB, T3G 2P6
Workplace information: On site
Salary: 35.00 hourly / 30 to 40 hours per Week
Terms of employment: Permanent employmentFull time
Flexible Hours, Shift
Starts as soon as possible
vacancies: 1 vacancy

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.

Responsibilities
Tasks
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Plan and organize daily operations
Recruit staff
Set staff work schedules
Determine type of services to be offered and implement operational procedures
Organize and maintain inventory
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
Address customers’ complaints or concerns

Supervision
3-4 people

Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Repetitive tasks
Attention to detail
Combination of sitting, standing, walking

Personal suitability
Accurate
Client focus
Dependability
Efficient interpersonal skills
Organized
Team player
Ability to multitask

Who can apply for this job?
The employer accepts applications from:
Canadian citizens and permanent or temporary residents of Canada
other candidates, with or without a valid Canadian work permit

How to apply
By email
[email protected]
In person
20 CROWFOOT CR NW suite 720
CALGARY, AB
T3G 2P6
Between 12:00 PM and 02:00 PM

Required languages: English

Education level: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Required skills: Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Plan and organize daily operations Recruit staff Set staff work schedules Determine type of services to be offered and implement operational procedures Organize and maintain inventory 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 Address customers' complaints or concerns

Closest intersection: T3G 2P6