Restaurant Assistant Manager
EmployerEps Food Inc
Date PostedJune 07, 2022
Location St. Albert, AB
Earnings $21.35 hourly
Work Hours 40 hours per week
Position Permanent Full Time
Vacancies 1  Vacancy
Closing Date Jul 27, 2022
Eps Food Inc
Secondary (high) school graduation certificate
7 months to less than 1 year
Business Equipment and Computer Applications
- MS Excel
- MS Word
- Conduct performance reviews
- Balance cash and complete balance sheets, cash reports and related forms
- Organize and maintain inventory
- 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
- Develop, implement and analyze budgets
- Provide customer service
- Negotiate arrangements with suppliers for food and other supplies
- 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
- Attention to detail
- Combination of sitting, standing, walking
- Tight deadlines
Ability to Supervise
Work Location Information
- Effective interpersonal skills
- Team player
- Client focus
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 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
Interest in setting work schedules, monitoring staff performance, controlling inventory and ensuring that health and safety regulations are followed
Interest in negotiating arrangements with suppliers for food and other materials, and with clients for catering and use of facilities for banquets and receptions
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