Assistant Manager - Food Services

Résumé du poste

The role involves managing daily restaurant operations, including budgeting, staff supervision, and inventory control. The manager is also responsible for ensuring health and safety compliance and addressing customer concerns.

Détails du poste

Overview Languages English or French Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years or equivalent experience Experience 3 years to less than 5 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 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 Negotiate arrangements with suppliers for food and other supplies Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Attention to detail Combination of sitting, standing, walking Personal suitability Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for youths Participates in a government or community program or initiative that supports youth employment Offers on-the-job training tailored to youth Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work environment for youth

Ce que vous ferez

The role involves managing daily restaurant operations, including budgeting, staff supervision, and inventory control. The manager is also responsible for ensuring health and safety compliance and addressing customer concerns.

Exigences

Candidates need 3 to 5 years of experience and a non-university certificate or diploma from a 1-2 year program. Proficiency in English or French is required.

Compétences indiquées

• Service à la clientèle · Souhaitée
• Recruitment · Souhaitée
• Gestion des stocks · Souhaitée
• scheduling · Souhaitée

Autres compétences pertinentes

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Budget Analysis
• Staff Supervision
• Recruitment
• Inventory Management
• Customer Service
• Performance Reviews
• Scheduling
• Health and Safety Compliance
• Supplier Negotiation
• Marketing Implementation
• Cash Balancing
• Operational Procedures

Domaines d’emploi

• Food & Beverage
• Hospitality
• Management & Leadership
• Customer Service & Support