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Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience: 2 years to less than 3 years
or equivalent experience

Budgetary responsibility

$1,500,001 - $4,000,000

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 revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Cost products and services
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service

Supervision

5-10 people

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Attention to detail
Combination of sitting, standing, walking
Large workload

Personal suitability

Accurate
Dependability
Flexibility
Organized
Reliability

Employment terms options

Evening

Employment terms options

Morning
Night
Day
Weekend
Work Term: Permanent
Work Language: English
Hours: 30 hours per week

\n","lang","restaurant-manager","apply_external_link","https://www.jobbank.gc.ca/jobsearch/jobposting/49095637?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","text_description","Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 2 years to less than 3 years or equivalent experienceBudgetary responsibility$1,500,001 - $4,000,000TasksAnalyze budget to boost and maintain the restaurant's profitsEvaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operationsRecruit staffSet staff work schedulesSupervise staffTrain staffDetermine type of services to be offered and implement operational proceduresBalance cash and complete balance sheets, cash reports and related formsConduct performance reviewsCost products and servicesOrganize and maintain inventoryEnsure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesParticipate in marketing plans and implementationLeading/instructing individualsAddress customers' complaints or concernsProvide customer serviceSupervision5-10 peopleWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesRepetitive tasksAttention to detailCombination of sitting, standing, walkingLarge workloadPersonal suitabilityAccurateDependabilityFlexibilityOrganizedReliabilityEmployment terms optionsEveningEmployment terms optionsMorningNightDayWeekend Work Term: Permanent Work Language: English Hours: 30 hours per week",{"_299":310,"_301":311,"_303":259,"_242":312,"_305":313,"_307":314},"Directeur/directrice de restaurant","

Work Term: Permanent
Work Language: English
Hours: 30 heures par semaine
Education:
Experience:

Études

Certificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 1 an à 2 ans
ou experience équivalente

Budget géré

1 500 001 $ - 4 000 000 $

Tâches

Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
Évaluer les opérations quotidiennes
Modifier les méthodes de préparation des aliments et les prix des menus en fonction du budget du restaurant
Contrôler les recettes pour déterminer le coût de la main-d'œuvre
Surveiller le rendement du personnel
Planifier et organiser les opérations quotidiennes
Recruter du personnel
Fixer les horaires de travail du personnel
Superviser le personnel
Former le personnel
Déterminer le genre de services qui seront offerts et mettre sur pied des procédures de fonctionnement
Faire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificatives
Effectuer des examens de rendement
Établir le coût des produits et des services
Organiser et tenir un inventaire à jour
Voir à ce que les règles de santé et de sécurité soient respectées
Traiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produits
Prendre part à l'élaboration et à la mise en oeuvre de plans de marketing
Diriger des particuliers ou leur donner des instructions
Régler les plaintes des clients et répondre à leurs préoccupations
Fournir le service à la clientèle

Fonctions et activités des superviseurs

5 à 10 personnes

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Délais serrés
Tâches répétitives
Souci du détail
Assis, debout et marcher
Volume de travail élevé

Qualités personnelles

Précis
Sens des responsabilités
Flexibilité
Sens de l'organisation
Fiable

Options de conditions d'emploi

Soir

Expérience

2 ans à moins de 3 ans

Options de conditions d'emploi

Matin
Nuit
Jour
Fin de semaine

\n","directeurdirectrice-de-restaurant","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49095637?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Work Term: Permanent Work Language: English Hours: 30 heures par semaine Education: Experience: ÉtudesCertificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 1 an à 2 ans ou experience équivalenteBudget géré1 500 001 $ - 4 000 000 $TâchesAnalyser le budget pour augmenter et maintenir les bénéfices du restaurantÉvaluer les opérations quotidiennes Modifier les méthodes de préparation des aliments et les prix des menus en fonction du budget du restaurant Contrôler les recettes pour déterminer le coût de la main-d'œuvre Surveiller le rendement du personnel Planifier et organiser les opérations quotidiennesRecruter du personnelFixer les horaires de travail du personnelSuperviser le personnelFormer le personnelDéterminer le genre de services qui seront offerts et mettre sur pied des procédures de fonctionnementFaire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificativesEffectuer des examens de rendementÉtablir le coût des produits et des servicesOrganiser et tenir un inventaire à jourVoir à ce que les règles de santé et de sécurité soient respectéesTraiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produitsPrendre part à l'élaboration et à la mise en oeuvre de plans de marketingDiriger des particuliers ou leur donner des instructionsRégler les plaintes des clients et répondre à leurs préoccupationsFournir le service à la clientèleFonctions et activités des superviseurs5 à 10 personnesConditions de travail et capacités physiquesMilieu où les activités se déroulent à un rythme rapideTravail sous pressionDélais serrésTâches répétitivesSouci du détailAssis, debout et marcherVolume de travail élevéQualités personnellesPrécisSens des responsabilitésFlexibilitéSens de l'organisationFiableOptions de conditions d'emploiSoirExpérience2 ans à moins de 3 ansOptions de conditions d'emploiMatinNuitJourFin de semaine",{"_203":204,"_205":206,"_207":-5,"_208":316,"_229":-5,"_230":-5,"_231":-5,"_232":-5,"_233":-5,"_234":-5,"_235":-5,"_236":-5,"_237":-5,"_238":-5,"_239":-5,"_240":-5,"_241":-5,"_242":243,"_244":-5,"_245":-5,"_246":-5,"_247":-5,"_248":-5,"_249":-5,"_250":-5,"_251":252},{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_225":226,"_227":221,"_228":219},"attributes",[319,330,339,347,355],{"_203":320,"_321":322,"_323":324,"_242":327},26,"type","category","label",{"_6":325,"_259":326},"Restaurant","Restauration",{"_6":328,"_259":329},"restaurant","restauration",{"_203":331,"_321":332,"_323":333,"_242":336},33,"experience",{"_6":334,"_259":335},"2 to 5 years","2 à 5 ans",{"_6":337,"_259":338},"2-to-5-years","2-a-5ans",{"_203":340,"_321":341,"_323":342,"_242":344},38,"schedule",{"_6":343,"_259":343},"Permanent",{"_6":345,"_259":346},"permanent-en","permanent",{"_203":348,"_321":341,"_323":349,"_242":352},41,{"_6":350,"_259":351},"Full time","Temps plein",{"_6":353,"_259":354},"full-time","temps-plein",{"_203":356,"_321":357,"_323":358,"_242":361},81,"education",{"_6":359,"_259":360},"CEGEP (DEC, AEC)","Collégial (DEC, AEC)",{"_6":362,"_259":363},"cegep","collegial","created_at","2026-03-13T09:01:08.000000Z","published_at","2026-03-12 15:55:00","is_published","is_open","timeago","3 weeks ago","content","attributesByType",{"_322":375,"_332":376,"_341":377,"_357":378},[319],[330],[339,347],[355],{"_203":380,"_257":381,"_260":259,"_261":252,"_208":382,"_272":-5,"_273":-5,"_274":252,"_275":276,"_277":389,"_279":280,"_281":390,"_283":390,"_284":252,"_165":252,"_285":286,"_287":288,"_289":290,"_291":292,"_293":276,"_294":276,"_295":252,"_296":391,"_201":404,"_317":406,"_364":413,"_366":414,"_368":292,"_369":292,"_370":371,"_372":392,"_373":415},200927,[6,259],{"_210":383,"_212":384,"_214":385,"_216":217,"_218":386,"_220":221,"_222":387,"_224":-5,"_269":388,"_225":226,"_227":221,"_228":386},54.46525,-110.18154,"Cold Lake","Cold Lake, AB, Alberta, Canada","cold-lake","cold-lake-alberta","2026-04-04T00:00:00.000000Z",17,{"_6":392,"_259":398},{"_299":393,"_301":394,"_303":6,"_242":395,"_305":396,"_307":397},"Food counter attendant","

Education:
Expérience:

Education

Secondary (high) school graduation certificate

Tasks

Clean and sanitize items such as dishwasher mats, carts and waste disposal units
Clear and clean tables, trays and chairs
Load buspans and trays
Replenish condiments and other supplies at tables and serving areas
Package take-out food
Serve customers at counters or buffet tables
Take customers' orders
Clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment
Handle and store cleaning products
Remove kitchen garbage and trash
Sweep, mop, wash and polish floors

Equipment and machinery experience

Electronic cash register

Transportation/travel information

Own transportation

Work conditions and physical capabilities

Fast-paced environment
Work under pressure

Personal suitability

Reliability
Team player

Screening questions

Are you authorized to work in Canada?

Employment terms options

Evening
Morning

Experience

Will train

Employment terms options

Day
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 to 40 hours per week

\n","food-counter-attendant","https://www.jobbank.gc.ca/jobsearch/jobposting/49086973?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Education: Expérience: EducationSecondary (high) school graduation certificateTasksClean and sanitize items such as dishwasher mats, carts and waste disposal unitsClear and clean tables, trays and chairsLoad buspans and traysReplenish condiments and other supplies at tables and serving areasPackage take-out foodServe customers at counters or buffet tablesTake customers' ordersClean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipmentHandle and store cleaning productsRemove kitchen garbage and trashSweep, mop, wash and polish floorsEquipment and machinery experienceElectronic cash registerTransportation/travel informationOwn transportationWork conditions and physical capabilitiesFast-paced environmentWork under pressurePersonal suitabilityReliabilityTeam playerScreening questionsAre you authorized to work in Canada?Employment terms optionsEveningMorningExperienceWill trainEmployment terms optionsDay Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 to 40 hours per week",{"_299":399,"_301":400,"_303":259,"_242":401,"_305":402,"_307":403},"Serveur/serveuse au comptoir de service alimentaire","

Durée de l'emploi: Permanent
Langue de travail: Anglais
Education: Diplôme d'études secondaires ou l'équivalent
Expérience: Formation offerte

Tâches

Nettoyer et désinfecter des articles comme des treillis, des chariots et des broyeurs de déchets de lave-vaisselle
Débarrasser et nettoyer des tables, des plateaux et des chaises
Remplir des bacs et des plateaux servant à débarrasser les tables
Refaire les provisions de condiments et d'autres articles sur les tables et dans les aires de service
Emballer les aliments à emporter
Servir les aliments aux clients, au comptoir ou à la table de buffet
Prendre les commandes des clients
Nettoyer et désinfecter la cuisine, les postes de travail, les armoires, les endroits pour le rangement et l'équipement
Manipuler des produits de nettoyage et les entreposer
Enlever les déchets et les ordures et vider les poubelles
Balayer, essuyer, laver, cirer et astiquer les parquets

Expérience en utilisation de matériel et de machinerie

Caisse enregistreuse électronique

Information de transport et de voyage

Possède un moyen de transport

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression

Qualités personnelles

Fiable
Esprit d'équipe

Questions de sélection

Êtes-vous autorisé à travailler au Canada?

Options de conditions d'emploi

Soir
Matin

Options de conditions d'emploi

Jour
Heures de travail: 30 à 40 heures par semaine

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Open Positions (2)

Restaurant