Coordinate restaurant events, catering arrangements, and customer service while supporting daily operations. Bring staff leadership and planning skills to a permanent assistant manager position.
The restaurant assistant manager oversees operational planning, event management, and relationships with clients and suppliers. Responsibilities include negotiating catering or facility arrangements, participating in marketing implementation, and responding to customer complaints. The position also covers staffing, performance reviews, training, schedules, revenues, labour costs, and supply budgets. Applicants need a college, CEGEP, or other non-university certificate or diploma from a three-month-to-under-one-year program, plus two to less than three years of experience. Work is permanent, in English, for 35 hours per week.
Key Responsibilities:
- Plan and organize daily restaurant operations
- Manage events and negotiate catering arrangements
- Address customer complaints and provide service
- Participate in marketing plans and implementation
- Conduct staff reviews and monitor performance
Requirements:
- Required college, CEGEP, or comparable certificate
- Certificate or diploma program under one year
- Two to less than three years' experience
- English language for work
- Permanent availability for 35 weekly hours
Support restaurant events, client arrangements, staff performance, and customer service through organized assistant management.