LINE COOK

TasksDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operationsMonitor revenues to determine labour costMonitor staff performancePlan and organize daily operationsRecruit staffSet staff work schedulesSupervise staffBalance 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 suppliesNegotiate with clients for catering or use of facilitiesParticipate in marketing plans and implementationProvide customer serviceSupervision5-10 peopleExperience and specializationComputer and technology knowledgeMS OfficeAdditional informationWork conditions and physical capabilitiesFast-paced environmentWork under pressureRepetitive tasksAttention to detailCombination of sitting, standing, walking

Mansu BBQ in Dieppe, NB requires a restaurant supervisorJob requirements LanguagesEnglish EducationSecondary (high) school graduation certificate ExperienceSeveral years of experience in hospitality industry. Restaurant supervisor experience an asset but not a requirement. Work settingKorean restaurant TasksEstablish methods to meet work schedules, Requisition food and kitchen supplies, Train staff in job duties, sanitation and safety procedures, Ensure that food and service meet quality control standards, Address customers' complaints or concerns, Must have knowledge of the establishment's culinary genres, Establish work schedulesPersonal suitabilityClient focus, Efficient interpersonal skills, Flexibility, Team player, Initiative, DependabilitySupervision3-4 people Work conditions and physical capabilitiesWorking 30 to 40 hours per week, Fast-paced environment, Standing for extended periods, Attention to detail Please send your resume to: 279 Amirault St, Unit C, Dieppe, NB E1A 1G1or email to: mansubbq.info@gmail.com

Restaurant Manager (NOC: 60030) Number of Positions Available: 1Term of Employment: Permanent Position, 35 - 40 hours per week, on shift, overtime AvailableResponsibilities: Plan, organize and oversee the daily operations of the restaurant to ensure smooth service and efficient workflow. Monitor daily sales and labour costs, and adjust staffing levels when necessary to maintain profitability. Recruit, train and supervise staff, and monitor their performance to ensure service standards are maintained. Prepare staff schedules and coordinate work shifts based on business needs. Determine the type of services to be offered and implement operational procedures for front-of-house and overall restaurant operations. Maintain adequate inventory levels and coordinate orders of food, beverages and supplies. Negotiate with suppliers for food and other restaurant supplies to ensure quality and cost efficiency. Ensure compliance with health, safety and sanitation regulations at all times. Handle customer complaints or concerns in a professional manner and ensure high standards of customer service. Coordinate with clients for catering services or special events when required.Requirements:  Completion of a college or other program related to hospitality or food and beverage service management 3-5 years of experience in the food service sector, including supervisory experience Strong leadership and team supervision skills Ability to manage daily restaurant operations in a fast-paced environment Ability to maintain high standards of customer service and strong interpersonal skillBusiness Location: 2059 111 ST Edmonton AB T6J 4V9Email Resume and Cover Letter to: gbuddy.jack@gmail.com