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Education: College/CEGEP
Experience: 2 years to less than 3 years

Work setting

Various locations

Tasks

Analyze budget to boost and maintain the restaurant's profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
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
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Provide customer service
Manage events

Supervision

11-15 people

Certificates, licences, memberships, and courses

First Aid Certificate
CPR Certificate

Security and safety

Criminal record check

Transportation/travel information

Public transportation is available

Work conditions and physical capabilities

Combination of sitting, standing, walking

Personal suitability

Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Team player
Work Term: Permanent
Work Language: English
Hours: 40 hours per week

\n","lang","restaurant-manager","apply_external_link","https://www.jobbank.gc.ca/jobsearch/jobposting/49652952?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","text_description","Education: College/CEGEP Experience: 2 years to less than 3 years Work settingVarious locationsTasksAnalyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost 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 servicesEnforce provincial/territorial liquor legislation and regulationsOrganize and maintain inventoryNegotiate arrangements with suppliers for food and other suppliesNegotiate with clients for catering or use of facilitiesAddress customers' complaints or concernsProvide customer serviceManage eventsSupervision11-15 peopleCertificates, licences, memberships, and courses First Aid CertificateCPR CertificateSecurity and safetyCriminal record checkTransportation/travel informationPublic transportation is availableWork conditions and physical capabilitiesCombination of sitting, standing, walkingPersonal suitabilityExcellent oral communicationExcellent written communicationFlexibilityOrganizedReliabilityTeam player Work Term: Permanent Work Language: English Hours: 40 hours per week",{"_309":320,"_311":321,"_313":269,"_252":322,"_315":323,"_317":324},"Directeur/directrice de restaurant","

Work Term: Permanent
Work Language: English
Hours: 40 heures par semaine
Education:
Experience:

Études

Certificat ou diplôme

Milieu de travail

Divers lieux de travail

Tâches

Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
Élaborer un budget pour déterminer le coût des aliments, des ingrédients, de l'alcool, des fournitures de cuisine et de nettoyage
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
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
Appliquer les lois et règlements provinciaux ou territoriaux concernant les boissons alcoolisées
Organiser et tenir un inventaire à jour
Traiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produits
Discuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installations
Régler les plaintes des clients et répondre à leurs préoccupations
Fournir le service à la clientèle
Gérer des événements

Fonctions et activités des superviseurs

11 à 15 personnes

Titres de compétence (certificats, permis, affiliations, cours, etc.)

Certificat en secourisme
Certificat en RCR

Sûreté et sécurité

Vérification de casier judiciaire

Information de transport et de voyage

Transport public disponible

Conditions de travail et capacités physiques

Assis, debout et marcher

Qualités personnelles

Excellente communication orale
Excellente communication écrite
Flexibilité
Sens de l'organisation
Fiable
Esprit d'équipe

Expérience

2 ans à moins de 3 ans

\n","directeurdirectrice-de-restaurant","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49652952?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Work Term: Permanent Work Language: English Hours: 40 heures par semaine Education: Experience: ÉtudesCertificat ou diplômeMilieu de travailDivers lieux de travailTâchesAnalyser le budget pour augmenter et maintenir les bénéfices du restaurantÉlaborer un budget pour déterminer le coût des aliments, des ingrédients, de l'alcool, des fournitures de cuisine et de nettoyageÉvaluer 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 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 servicesAppliquer les lois et règlements provinciaux ou territoriaux concernant les boissons alcooliséesOrganiser et tenir un inventaire à jourTraiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produitsDiscuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installationsRégler les plaintes des clients et répondre à leurs préoccupationsFournir le service à la clientèleGérer des événementsFonctions et activités des superviseurs11 à 15 personnesTitres de compétence (certificats, permis, affiliations, cours, etc.)Certificat en secourismeCertificat en RCRSûreté et sécuritéVérification de casier judiciaireInformation de transport et de voyageTransport public disponibleConditions de travail et capacités physiquesAssis, debout et marcherQualités personnellesExcellente communication oraleExcellente communication écriteFlexibilitéSens de l'organisationFiableEsprit d'équipeExpérience2 ans à moins de 3 ans",{"_203":204,"_205":206,"_207":-5,"_208":326,"_229":230,"_231":232,"_233":327,"_242":-5,"_243":-5,"_244":-5,"_245":-5,"_246":-5,"_247":-5,"_248":-5,"_249":-5,"_250":-5,"_251":-5,"_252":253,"_254":-5,"_255":-5,"_256":-5,"_257":-5,"_258":-5,"_259":-5,"_260":-5,"_261":262},{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_225":226,"_227":221,"_228":219},{"_235":236,"_237":238,"_239":238,"_240":241},"attributes",[330,341,350,358,366],{"_203":331,"_332":333,"_334":335,"_252":338},26,"type","category","label",{"_6":336,"_269":337},"Restaurant","Restauration",{"_6":339,"_269":340},"restaurant","restauration",{"_203":342,"_332":343,"_334":344,"_252":347},33,"experience",{"_6":345,"_269":346},"2 to 5 years","2 à 5 ans",{"_6":348,"_269":349},"2-to-5-years","2-a-5ans",{"_203":351,"_332":352,"_334":353,"_252":355},38,"schedule",{"_6":354,"_269":354},"Permanent",{"_6":356,"_269":357},"permanent-en","permanent",{"_203":359,"_332":352,"_334":360,"_252":363},41,{"_6":361,"_269":362},"Full time","Temps plein",{"_6":364,"_269":365},"full-time","temps-plein",{"_203":367,"_332":368,"_334":369,"_252":372},81,"education",{"_6":370,"_269":371},"CEGEP (DEC, AEC)","Collégial (DEC, AEC)",{"_6":373,"_269":374},"cegep","collegial","created_at","2026-06-05T09:00:45.000000Z","published_at","2026-06-04 14:46:00","is_published","is_open","timeago","yesterday","content","attributesByType",{"_333":386,"_343":387,"_352":388,"_368":389},[330],[341],[350,358],[366],{"_203":391,"_267":392,"_270":269,"_271":262,"_208":393,"_282":402,"_284":-5,"_285":262,"_286":287,"_288":289,"_290":291,"_292":293,"_294":293,"_295":262,"_165":262,"_296":297,"_298":299,"_300":301,"_302":241,"_303":287,"_304":287,"_305":262,"_306":403,"_201":412,"_328":415,"_375":431,"_377":432,"_379":241,"_380":241,"_381":382,"_383":404,"_384":433},233985,[6,269],{"_210":394,"_212":395,"_214":396,"_216":397,"_218":398,"_220":221,"_222":399,"_224":-5,"_279":400,"_225":401,"_227":221,"_228":398},54.26684,-110.73505,"Bonnyville","AB","Bonnyville, AB, Alberta, Canada","bonnyville","bonnyville-alberta","Alberta",[],{"_6":404,"_269":408},{"_309":310,"_311":405,"_313":6,"_252":314,"_315":406,"_317":407},"

Education: College/CEGEP
Experience: 3 years to less than 5 years

Work setting

Rural area

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
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Ensure health and safety regulations are followed
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service

Certificates, licences, memberships, and courses

Workplace Hazardous Materials Information System (WHMIS) Certificate
Safe Food Handling certificate
Food Safety Certificate

Computer and technology knowledge

Electronic cash register
MS Office
MS Outlook
Point of sale system

Work conditions and physical capabilities

Work under pressure
Repetitive tasks
Attention to detail
Standing for extended periods

Employment terms options

Shift

Support for youths

Offers on-the-job training tailored to youth
Work Term: Permanent
Work Language: English
Hours: 30 hours per week

\n","https://www.jobbank.gc.ca/jobsearch/jobposting/49651159?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Education: College/CEGEP Experience: 3 years to less than 5 years Work settingRural areaTasksAnalyze 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 staffBalance cash and complete balance sheets, cash reports and related formsConduct performance reviewsEnforce provincial/territorial liquor legislation and regulationsOrganize and maintain inventoryEnsure health and safety regulations are followedParticipate in marketing plans and implementationLeading/instructing individualsAddress customers' complaints or concernsProvide customer serviceCertificates, licences, memberships, and courses Workplace Hazardous Materials Information System (WHMIS) CertificateSafe Food Handling certificateFood Safety CertificateComputer and technology knowledgeElectronic cash registerMS OfficeMS OutlookPoint of sale systemWork conditions and physical capabilitiesWork under pressureRepetitive tasksAttention to detailStanding for extended periodsEmployment terms optionsShiftSupport for youthsOffers on-the-job training tailored to youth Work Term: Permanent Work Language: English Hours: 30 hours per week",{"_309":320,"_311":409,"_313":269,"_252":322,"_315":410,"_317":411},"

Work Term: Permanent
Work Language: English
Education:
Experience:

Études

Certificat ou diplôme

Milieu de travail

Milieu rural

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
Faire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificatives
Effectuer des examens de rendement
Appliquer les lois et règlements provinciaux ou territoriaux concernant les boissons alcoolisées
Organiser et tenir un inventaire à jour
Voir à ce que les règles de santé et de sécurité soient respectées
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

Titres de compétence (certificats, permis, affiliations, cours, etc.)

Certificat en Systèmes d'information sur les matières dangereuses en milieu de travail (SIMDUT)
Certificat en manipulation sécuritaire de denrées alimentaires
Certificat de sécurité alimentaire

Systèmes de gestion (sig ou bd)

Caisse enregistreuse électronique
MS Office
MS Outlook
Système de points de vente

Conditions de travail et capacités physiques

Travail sous pression
Tâches répétitives
Souci du détail
Debout pour une longue période

Options de conditions d'emploi

Quart de travail

Expérience

3 ans à moins de 5 ans

Soutien pour les jeunes

Offre des formations en cours d'emploi adaptée aux jeunes
Hours: 30 heures par semaine

\n","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49651159?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Work Term: Permanent Work Language: English Education: Experience: ÉtudesCertificat ou diplômeMilieu de travailMilieu ruralTâchesAnalyser 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 personnelFaire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificativesEffectuer des examens de rendementAppliquer les lois et règlements provinciaux ou territoriaux concernant les boissons alcooliséesOrganiser et tenir un inventaire à jourVoir à ce que les règles de santé et de sécurité soient respectéesPrendre 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 clientèleTitres de compétence (certificats, permis, affiliations, cours, etc.)Certificat en Systèmes d'information sur les matières dangereuses en milieu de travail (SIMDUT)Certificat en manipulation sécuritaire de denrées alimentairesCertificat de sécurité alimentaireSystèmes de gestion (sig ou bd)Caisse enregistreuse électroniqueMS OfficeMS OutlookSystème de points de venteConditions de travail et capacités physiquesTravail sous pressionTâches répétitivesSouci du détailDebout pour une longue périodeOptions de conditions d'emploiQuart de travailExpérience3 ans à moins de 5 ansSoutien pour les jeunesOffre des formations en cours d'emploi adaptée aux jeunes Hours: 30 heures par semaine",{"_203":204,"_205":206,"_207":-5,"_208":413,"_229":230,"_231":232,"_233":414,"_242":-5,"_243":-5,"_244":-5,"_245":-5,"_246":-5,"_247":-5,"_248":-5,"_249":-5,"_250":-5,"_251":-5,"_252":253,"_254":-5,"_255":-5,"_256":-5,"_257":-5,"_258":-5,"_259":-5,"_260":-5,"_261":262},{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_225":226,"_227":221,"_228":219},{"_235":236,"_237":238,"_239":238,"_240":241},[416,419,422,425,428],{"_203":331,"_332":333,"_334":417,"_252":418},{"_6":336,"_269":337},{"_6":339,"_269":340},{"_203":342,"_332":343,"_334":420,"_252":421},{"_6":345,"_269":346},{"_6":348,"_269":349},{"_203":351,"_332":352,"_334":423,"_252":424},{"_6":354,"_269":354},{"_6":356,"_269":357},{"_203":359,"_332":352,"_334":426,"_252":427},{"_6":361,"_269":362},{"_6":364,"_269":365},{"_203":367,"_332":368,"_334":429,"_252":430},{"_6":370,"_269":371},{"_6":373,"_269":374},"2026-06-05T06:00:29.000000Z","2026-06-04 11:37:00",{"_333":434,"_343":435,"_352":436,"_368":437},[416],[419],[422,425],[428],"total",2,"categories",[442],{"_203":331,"_334":336},"cities",[275,396],"schedules",[447,448],{"_203":351,"_334":354},{"_203":359,"_334":361},"langSwitchUrl","https://carrieres.jobsmedia.ca/21754/booster-juice/emplois","actionData","errors"]

Open Positions (2)

Restaurant