Job Details

Job Title: Restaurant manager
Employer details: Twisted Indian Park-Place, Barrie

Job details:
Location: 90 Park Place Blvd, Barrie, ON, L4N 6P8

Workplace information: On site

Salary: 24.00 hourly / 35 hours per week

Terms of employment: Permanent employment, Full time, Day, Evening, Night, Weekend, Early Morning, Morning

Starts: As soon as possible

Vacancies: 1 vacancy

Overview:
Languages: English

Education: Secondary (high) school graduation certificate

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:
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit 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
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service

Supervision: 5-10 people

Employment groups
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Support for persons with disabilities
Support for newcomers and refugees
Support for youths
Support for Veterans
Support for mature workers

Who can apply to this job?
The employer accepts applications from:
Canadian citizens and permanent or temporary residents of Canada.
Other candidates with or without a valid Canadian work permit.

How to apply:
By email:
agogia@sympatico.ca

By mail:
90 Park Place Blvd
Barrie, ON
L4N 6P8

In person:
90 Park Place Blvd
Barrie, ON
L4N 6P8
Between 12:00 p.m. and 05:30 p.m.

Job Description

Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit 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
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service