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Restaurant Assistant Manager
Employer
PUNJABI CHULHA FINE DINE RESTAURANT AND SWEET SHOPDate Posted
August 13, 2026Languages
English-
Location Calgary, AB
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Earnings $37.50 hourly
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Work Hours 35 to 40 hours per week
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Position Permanent Full Time
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Vacancies 1  Vacancy
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Closing Date Aug 31, 2026
Employer
PUNJABI CHULHA FINE DINE RESTAURANT AND SWEET SHOP
Languages
English
Education
Secondary (high) school graduation certificate
Work setting
Urban area
Budgetary responsibility
$500,001 - $1,500,000
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Train staff
- Balance cash and complete balance sheets, cash reports and related forms
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Participate in marketing plans and implementation
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Personal suitability
- Dependability
- Flexibility
- Reliability
- Team player
Employment terms options
- Evening
- Shift
- Flexible hours
Experience
3 years to less than 5 years
Employment terms options
- Morning
- Night
- Day
- Weekend
Other benefits
Other benefits
Support for newcomers and refugees
Does not require Canadian work experience
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
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
- DIRECTIVE
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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
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Interest in setting work schedules, monitoring staff performance, controlling inventory and ensuring that health and safety regulations are followed
- SOCIAL
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Interest in negotiating arrangements with suppliers for food and other materials, and with clients for catering and use of facilities for banquets and receptions
Abilities
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