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Work Term: Permanent
Work Language: English
Hours: 40 hours per week
Education: College/CEGEP
Experience: 3 years to less than 5 years
or equivalent experience

Tasks

Analyze budget to boost and maintain the restaurant's profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
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
Cost products and services
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service

Supervision

11-15 people

Certificates, licences, memberships, and courses

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

Computer and technology knowledge

Electronic cash register
MS Office
MS Outlook
Point of sale system

Security and safety

Criminal record check
Reference required

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
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Team player
Ability to multitask

Screening questions

Are you available for shift or on-call work?
Are you available to start on the date listed in the job posting?
Do you have experience working in this field?
Do you have the required certifications listed in the job posting?

Employment terms options

Early morning
Evening
Shift
Flexible hours

Employment terms options

Morning
Night
On call
Day
Weekend
Overtime available

\n","lang","assistant-manager-restaurant","apply_external_link","https://www.jobbank.gc.ca/jobsearch/jobposting/49757351?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","text_description","Work Term: Permanent Work Language: English Hours: 40 hours per week Education: College/CEGEP Experience: 3 years to less than 5 years or equivalent experienceTasksAnalyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesModify 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 formsCost products and servicesEnforce provincial/territorial liquor legislation and regulationsOrganize and maintain inventoryEnsure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesNegotiate with clients for catering or use of facilitiesParticipate in marketing plans and implementationLeading/instructing individualsAddress customers' complaints or concernsProvide customer serviceSupervision11-15 peopleCertificates, licences, memberships, and courses Smart ServeWorkplace Hazardous Materials Information System (WHMIS) CertificateSafe Food Handling certificateComputer and technology knowledgeElectronic cash registerMS OfficeMS OutlookPoint of sale systemSecurity and safetyCriminal record checkReference requiredWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesRepetitive tasksAttention to detailCombination of sitting, standing, walkingLarge workloadPersonal suitabilityAccurateDependabilityEfficient interpersonal skillsExcellent oral communicationExcellent written communicationFlexibilityOrganizedReliabilityTeam playerAbility to multitaskScreening questionsAre you available for shift or on-call work?Are you available to start on the date listed in the job posting?Do you have experience working in this field?Do you have the required certifications listed in the job posting?Employment terms optionsEarly morningEveningShiftFlexible hoursEmployment terms optionsMorningNightOn callDayWeekendOvertime available",{"_294":305,"_296":306,"_298":259,"_242":307,"_300":308,"_302":309},"Directeur adjoint/directrice adjointe de la restauration","

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

Études

Certificat ou diplôme
ou experience équivalente

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
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
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
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
Discuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installations
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

11 à 15 personnes

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

Formation des serveurs/serveuses «Smart Serve»
Certificat en Systèmes d'information sur les matières dangereuses en milieu de travail (SIMDUT)
Certificat en manipulation sécuritaire de denrées alimentaires

Systèmes de gestion (sig ou bd)

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

Sûreté et sécurité

Vérification de casier judiciaire
Références exigées

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
Relations interpersonnelles efficaces
Excellente communication orale
Excellente communication écrite
Flexibilité
Sens de l'organisation
Fiable
Esprit d'équipe
Capacité d'effectuer plusieurs tâches simultanément

Questions de sélection

Êtes-vous disponible pour des quarts de travail ou du travail sur appel?
Êtes-vous disponible pour commencer à la date indiquée dans l'offre d'emploi?
Avez-vous de l'expérience de travail dans ce domaine?
Possédez-vous les certifications requises mentionnées dans l'offre d'emploi?

Options de conditions d'emploi

Tôt le matin
Soir
Quart de travail
Horaire flexible

Expérience

3 ans à moins de 5 ans

Options de conditions d'emploi

Matin
Nuit
Sur appel
Jour
Fin de semaine
Heures supplémentaires disponibles

\n","directeur-adjointdirectrice-adjointe-de-la-restauration","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49757351?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 diplôme ou experience équivalenteTâchesAnalyser 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 nettoyageModifier 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 justificativesÉtablir le coût des produits et des servicesAppliquer 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 respectéesTraiter 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 installationsPrendre 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 superviseurs11 à 15 personnesTitres de compétence (certificats, permis, affiliations, cours, etc.)Formation des serveurs/serveuses «Smart Serve»Certificat en Systèmes d'information sur les matières dangereuses en milieu de travail (SIMDUT)Certificat en manipulation sécuritaire de denrées alimentairesSystèmes de gestion (sig ou bd)Caisse enregistreuse électroniqueMS OfficeMS OutlookSystème de points de venteSûreté et sécuritéVérification de casier judiciaireRéférences exigéesConditions 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 responsabilitésRelations interpersonnelles efficacesExcellente communication oraleExcellente communication écriteFlexibilitéSens de l'organisationFiableEsprit d'équipeCapacité d'effectuer plusieurs tâches simultanémentQuestions de sélectionÊtes-vous disponible pour des quarts de travail ou du travail sur appel?Êtes-vous disponible pour commencer à la date indiquée dans l'offre d'emploi?Avez-vous de l'expérience de travail dans ce domaine?Possédez-vous les certifications requises mentionnées 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Education: College/CEGEP
Experience: 3 years to less than 5 years

Work setting

Restaurant

Ranks of chefs

Sous-chef

Tasks

Maintain records of food costs, consumption, sales and inventory
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Instruct cooks in preparation, cooking, garnishing and presentation of food
Supervise cooks and other kitchen staff
Prepare and cook meals or specialty foods
Plan menus and ensure food meets quality standards
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food

Screening questions

Are you available for shift or on-call work?
Do you have experience working in this field?

Employment terms options

Shift

Other benefits

Other benefits
Work Term: Permanent
Work Language: English
Hours: 40 hours per week

\n","sous-chef","https://www.jobbank.gc.ca/jobsearch/jobposting/49657849?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 settingRestaurantRanks of chefsSous-chefTasksMaintain records of food costs, consumption, sales and inventorySupervise activities of specialist chefs, chefs, cooks and other kitchen workersInstruct cooks in preparation, cooking, garnishing and presentation of foodSupervise cooks and other kitchen staffPrepare and cook meals or specialty foodsPlan menus and ensure food meets quality standardsSupervise activities of sous-chefs, specialist chefs, chefs and cooksTrain staff in preparation, cooking and handling of foodScreening questionsAre you available for shift or on-call work?Do you have experience working in this field?Employment terms optionsShiftOther benefitsOther benefits Work Term: Permanent Work Language: English Hours: 40 hours per week",{"_294":390,"_296":391,"_298":259,"_242":392,"_300":393,"_302":394},"Second chef/seconde chef","

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

Études

Certificat ou diplôme

Milieu de travail

Restaurant

Catégories de chef

Sous-chef

Tâches

Tenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaire
Superviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisines
Enseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'aliments
Superviser les cuisiniers et les employés des cuisines
Préparer et faire cuire des repas ou des aliments de spécialité
Dresser des menus et s'assurer que la qualité des aliments est conforme aux normes
Superviser les activités des sous-chefs, des chefs spécialisés, des chefs et des cuisiniers
Former le personnel dans la préparation, la cuisson et la manipulation des aliments

Questions de sélection

Êtes-vous disponible pour des quarts de travail ou du travail sur appel?
Avez-vous de l'expérience de travail dans ce domaine?

Options de conditions d'emploi

Quart de travail

Expérience

3 ans à moins de 5 ans

Autres avantages

Autres avantages
Hours: 40 heures par semaine

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Open Positions (2)

Restaurant