Assistant manager, restaurant

TIM HORTONS BRIDGEWATER; Halifax Regional Municipality; Presencial; CAD 38 000 - 52 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Dental plan

Health care plan

Gratuities

Free parking available

Resumo da oferta

TIM HORTONS BRIDGEWATER is seeking a hands-on supervisor to oversee daily restaurant operations on-site in Canada. You will manage staff, schedule shifts, monitor labor costs, and help shape the menu and pricing in line with the budget. Experience in hospitality supervision and customer service is valued.

You will lead by example, ensure health and safety compliance, participate in marketing efforts, and address customer concerns to maintain high standards of service and profitability.

Qualificações

• Analyze budget to boost and maintain the restaurant’s profits.
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Monitor revenues to determine labour cost.
• Plan and organize daily operations and staff schedules.
• Recruit, supervise and train staff; enforce liquor regulations.
• Organize inventory and ensure health and safety compliance.

Responsabilidades

• Analyze budget to boost and maintain the restaurant’s profits.
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations and modify food preparation methods and menu prices.
• Monitor revenues to determine labour cost and staff performance.
• Plan, recruit, train and supervise staff; set work schedules.
• Enforce provincial liquor regulations and organize inventory.

Conhecimentos

Customer service

Staff supervision

Budgeting

Scheduling

Formação académica

No degree required

Descrição da oferta de emprego

LANGUAGES

• English

EDUCATION

• No degree, certificate or diploma

EXPERIENCE

Experience an asset

ON SITE

Work must be completed at the physical location. There is no option to work remotely.

RESPONSIBILITIES

TASKS

• Analyze budget to boost and maintain the restaurant’s profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• 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
• Set staff work schedules
• Supervise staff
• Train staff
• 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
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Supervisory Experience

SUPERVISION

• 5-10 people
• 11-15 people
• 16-20 people

BENEFITS

HEALTH BENEFITS

• Dental plan
• Health care plan

FINANCIAL BENEFITS

• Gratuities

OTHER BENEFITS

• Free parking available