restaurant manager

Government of Canada - Western; Dawson Creek; On-site; CAD 40,000 - 55,000; Full time

Job summary

A government entity in Dawson Creek is looking for a kitchen operations manager to lead daily kitchen activities, supervise staff, and ensure adherence to health and safety regulations. The ideal candidate will have 2 years of experience in a high-pressure environment, possess strong communication skills, and be capable of organizing and directing kitchen operations effectively. This position is on-site with no remote work options available.

Qualifications

• 2 years to less than 3 years of experience.
• Ability to manage kitchen operations and staff effectively.
• Capability to work in a fast-paced environment with physical demands.

Responsibilities

• Evaluate daily operations and monitor revenues.
• Plan and organize daily operations and staff schedules.
• Supervise kitchen staff and ensure health and safety regulations.

Skills

Client focus

Excellent oral communication

Flexibility

Team player

Reliability

Education

College, CEGEP or equivalent experience

Job description

Overview Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience

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.

Work setting

• Restaurant

Responsibilities Tasks

• Evaluate daily operations
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• Set staff work schedules
• Supervise 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
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Order supplies and equipment
• Manage kitchen operations
• Inspect kitchens and food service areas
• Maintain inventory and records of food, supplies and equipment
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 5-10 people

Experience and specialization

Cuisine specialties

• International

Additional information Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player
• Initiative
• Judgement