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Job Details

Assistant Manager, Restaurant

Posted on Oct 14, 2020 by The Captain's Boil

  • Location Calgary, AB
  • Earnings $20.25 hourly
  • Work Hours 35 hours per week
  • Position Permanent Full Time
  • Vacancies 1  Vacancy
  • Closing Date Nov 13, 2020
Job Requirements

Employer

The Captain's Boil

Languages

English

Education

Secondary (high) school graduation certificate

Experience

1 year to less than 2 years

Specific Skills

  • Address customers' complaints or concerns
  • Recruit, train and supervise staff
  • Participate in marketing plans and implementation
  • Negotiate with clients for catering or use of facilities
  • Monitor revenues and modify procedures and prices
  • Ensure health and safety regulations are followed
  • Provide customer service
  • Set staff work schedules and monitor staff performance
  • Determine type of services to be offered and implement operational procedures
  • Plan, organize, direct, control and evaluate daily operations

Work Conditions and Physical Capabilities

  • Fast-paced environment
  • Work under pressure
  • Repetitive tasks
  • Physically demanding
  • Attention to detail
  • Combination of sitting, standing, walking
  • Standing for extended periods

Ability to Supervise

16-20 people

Work Location Information

Urban area

Personal Suitability

  • Effective interpersonal skills
  • Flexibility
  • Accurate
  • Team player
  • Excellent oral communication
  • Client focus
  • Dependability
  • Reliability
  • Organized

How to Apply

Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.

Advertised Until

Nov 13, 2020

Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.

Interest Codes
The Assistant Manager, Restaurant is part of the following larger National Occupational Classification (NOC).
Restaurant and Food Service Managers
DIRECTIVE

Interest in co-ordinating information to direct, control and evaluate the operation of food and beverage service establishments, to implement and modify operational procedures, to assign staff duties and to oversee staff training

METHODICAL

Interest in setting work schedules, monitoring staff performance, controlling inventory and ensuring that health and safety regulations are followed

SOCIAL

Interest in negotiating arrangements with suppliers for food and other materials, and with clients for catering and use of facilities for banquets and receptions

Reading Interest Codes
A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. 
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation.

A code in all lowercase letters means the fit is weaker.

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