restaurant manager

Government of Canada; Regina; On-site; CAD 50,000 - 70,000; Full time

Job summary

A government agency in Canada is hiring for a position focused on evaluating and managing daily operations. The role involves supervising and training staff, organizing inventory, and ensuring compliance with safety regulations. Candidates should possess a bachelor's degree and have at least 1 month of relevant experience. This position requires on-site work with no remote options.

Qualifications

• 1 to less than 7 months of relevant experience.

Responsibilities

• Evaluate daily operations.
• Monitor staff performance.
• Plan and organize daily operations.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• Determine type of services and implement operational procedures.
• Balance cash and complete related forms.
• Conduct performance reviews.
• Cost products and services.
• Enforce liquor legislation and regulations.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers.
• Negotiate with clients for catering or facilities use.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Provide customer service.
• Manage events.

Education

Bachelor's degree

Job description

Overview

Languages: English

Education

• Bachelor's degree

Experience

1 to less than 7 months

On site

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

Responsibilities

• Evaluate daily operations
• 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
• 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
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service
• Manage events