Restaurant manager

Dragonboat Restaurant; Fort Saskatchewan; Presencial; CAD 42.000 - 62.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Free parking available

Descripción de la vacante

Dragonboat Restaurant in Fort Saskatchewan is seeking a restaurant supervisor to oversee daily operations, recruit and schedule staff, and monitor costs at a Cantonese/Vietnamese cuisine venue. This on-site role requires 1 year to less than 2 years of restaurant experience and a secondary school graduation certificate or equivalent experience.

You will ensure health and safety compliance, manage inventory, and support marketing and customer service initiatives to drive profit and guest

Formación

• 1 year to less than 2 years of restaurant experience or supervisory experience.
• Secondary school graduation certificate or equivalent experience.

Responsabilidades

• Analyze and optimize daily operations to boost profits.
• Plan and organize daily operations and recruit staff.
• Set staff work schedules and supervise team performance.
• Conduct performance reviews and cost products and services.
• Enforce provincial liquor legislation and regulations.
• Organize and maintain inventory; monitor health and safety compliance.
• Negotiate supplier arrangements for food and other supplies.
• Participate in marketing plans and their implementation.
• Address customers' complaints and provide customer service.

Conocimientos

Staff supervision

Budget planning

Scheduling

Customer service

Educación

Secondary school graduation certificate or equivalent experience

Descripción del empleo

OVERVIEW

LANGUAGES

English

EDUCATION

• Secondary (high) school graduation certificate
• 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

• 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
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• 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
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service

SUPERVISION

3-4 people

CUISINE SPECIALTIES

• Cantonese cuisine
• Vietnamese cuisine

BENEFITS

OTHER BENEFITS

• Free parking available