Restaurant Manager; NOC

• Anticipated Start Date : As soon as possible
• Expiry Date : 17 Jun 2027

Salary
: 36.20/ hour

Terms of employment
:
Permanent employment, Full time, 35 hours / week

Start date
:
As soon as possible

Job requirements
:

Education:

College/CEGEP or other non-university certificate or diploma from a program of 3 Months to less than years

Experience:

1 years to less than 2 years

Work must be completed at the physical location. There is no option to work remotely.

Specific

Skills:

• Oversee and evaluate the restaurant’s daily operations to ensure efficient service, consistent food quality, customer satisfaction and compliance with Boston Pizza operational standards.
• Plan and organize daily restaurant activities and coordinate staff responsibilities according to expected business volume and operational requirements.
• Prepare and maintain staff work schedules to ensure appropriate coverage for kitchen, dining, takeout and other restaurant operations.
• Monitor staff performance, provide ongoing direction and training, address performance concerns and conduct employee performance reviews.
• Oversee food preparation and service procedures and make necessary adjustments to preparation methods, portioning and menu pricing while considering food costs, operating expenses and the restaurant budget.
• Determine the types of restaurant services to be offered and establish and implement operational procedures for dine-in, takeout, catering and other restaurant services.
• Organize and maintain inventory and monitor stock levels to ensure adequate availability of food, beverages, packaging and other restaurant supplies.
• Coordinate and negotiate with suppliers regarding food and other restaurant supplies, including pricing, product availability, quality and delivery requirements.
• Ensure employees comply with applicable food safety, sanitation, occupational health and safety requirements and established workplace procedures.
• Regularly review restaurant operations, identify areas requiring improvement and implement appropriate measures to improve efficiency and service standards.
• Address and resolve customer complaints or concerns professionally and take appropriate corrective action to maintain customer satisfaction.
• Communicate and negotiate with customers regarding catering services, group functions or use of restaurant facilities and coordinate arrangements with restaurant staff.