Restaurant assistant manager

Pind to Peaks YYC Ltd.; Siksiká #146, Alberta; On-site; CAD 40,000 - 70,000; Full time

Benefits offered by this job

Free parking available

Paid time off (volunteering orPersonal

Job summary

Pind to Peaks YYC Ltd. in Alberta is seeking an experienced restaurant operations supervisor to lead daily kitchen and service activities.

You will plan menus with budget considerations, set staff schedules, and balance cash while ensuring health and safety standards. The role requires training and supervisory duties, budget-aware decision making, supplier negotiations, and collaboration on marketing and events.

Qualifications

• College/CEGEP or equivalent experience.
• 1 year to less than 2 years of experience in a restaurant or hospitality setting.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits
• 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
• 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
• 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
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Manage events

Skills

Budget analysis

Staff supervision

Operations planning

Customer service

Negotiation with suppliers

Marketing planning

Education

College/CEGEP

Equivalent experience

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

• College/CEGEP
• or equivalent experience

EXPERIENCE

1 year to less than 2 years

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
• 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
• 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
• 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
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Manage events

SUPERVISION

• 5-10 people

ADDITIONAL INFORMATION

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Combination of sitting, standing, walking
• Standing for extended periods

PERSONAL SUITABILITY

• Dependability
• Efficient interpersonal skills
• Organized
• Team player
• Ability to multitask

BENEFITS

OTHER BENEFITS

• Free parking available
• Paid time off (volunteering or personal days)