Duties: Plan, organize, direct, control and evaluate the daily operations of the restaurant;
Establish menu and services to be offered and implement operational procedures accordingly;
Balance cash and complete balance sheets cash reports and related forms;
Supervise employees and conduct performance reviews;
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;
Address customer complaints or concerns;
Provide customer service as needed.
Qualifications: Secondary school completion is required;
A college diploma or university degree in a hospitality industry program is an asset;
Minimum 3 years of previous food service industry experience is required;
Previous management experience, especially in the food service industry, is an asset;
Previous commercial cooking experience is an asset;
English language ability is required;
Japanese language ability is an asset.

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📌 Restaurant Manager (British Columbia)
🏢 First Nations Job
📍 British Columbia