Assistant manager, restaurant

Church's Texas Chicken; Edmonton; On-site; CAD 60,000 - 100,000; Full time

Job summary

Church's Texas Chicken in Canada is seeking a restaurant manager to oversee daily operations, optimize profitability, and ensure health and safety compliance. The role involves budgeting, staff recruitment, and inventory control to sustain restaurant performance.

Ideal candidates have a Secondary school graduation certificate and 1–2 years of experience, with English as the working language and a 30-hour work week.

Qualifications

• Secondary school graduation required.
• 1 year to less than 2 years of experience.

Responsibilities

• Analyze budget to boost and maintain the restaurant's profits.
• Evaluate daily operations.
• Modify food preparation methods and menu prices according to the restaurant budget.
• Monitor revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Recruit staff.
• Determine type of services to be offered and implement operational procedures.
• Conduct performance reviews.
• Cost products and services.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.

Skills

leadership

Education

Secondary (high) school graduation certificate

Job description

Education

• Secondary (high) school graduation certificate
• Education:
• Secondary (high) school graduation certificate

Experience

• 1 year to less than 2 years
• Durée de l'emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 30 hours per week
• Expérience:

Budgetary responsibility

• 0 - $100,000

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies