Manager, Restaurant Posted on Jul 13, 2018 by Jerusalem Shawarma and Bakery
Location Calgary, AB
Earnings $20.00 hourly
Work Hours 44 hours per week
Position Permanent Full Time
Vacancies 1 Vacancy
Closing Date Aug 26, 2018
Jerusalem Shawarma and Bakery
Secondary (high) school graduation certificate or equivalent experience
5 years or more
Business Equipment and Computer Applications
- MS Excel
- Electronic cash register
- Accounting software
- MS Office
- Cost products and services
- 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
- Ensure health and safety regulations are followed
- 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
- Standing for extended periods
- Tight deadlines
Ability to Supervise
Work Location Information
- Effective interpersonal skills
- Team player
- Excellent oral communication
- Client focus
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.
Unit 204-30 Country Hills Landing NW
Calgary, Alberta T3K5P4
Aug 26, 2018
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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