Manage food service delivery by defining procedures, negotiating supplies, and addressing customer concerns. This permanent position requires English and 30 to 40 weekly hours. As Restaurant Manager, you will determine service types and implement operational procedures. The position calls for one to less than two years of experience and a college, CEGEP, or comparable non-university credential. You will also coordinate staffing, supervise more than 20 people, and negotiate catering or facility-use arrangements with clients.

Key Responsibilities
Determine services offered and implement operating procedures Negotiate food and supply arrangements with suppliers Negotiate catering or facility-use arrangements with clients Address customer complaints and concerns Recruit, schedule, supervise, and train staff

Requirements:
College, CEGEP, or non-university certificate or diploma Three-month to less-than-one-year educational program One year to less than two years of experience Ability to supervise more than 20 people Permanent work term in English Bring restaurant leadership experience to service procedures, supplier negotiations, catering arrangements, staff training, and customer resolution. #J-18808-Ljbffr

📌 Food Services General Manager (Brandon)
🏢 The Wendy's
📍 Brandon