Lead food service operations on site through supplier negotiation, menu planning, and regulatory oversight in a physically demanding restaurant setting. English is required.

As a Restaurant Manager, you will oversee a food service establishment and supervise five to ten people. The position calls for seven months to less than one year of experience plus secondary school graduation. Daily work includes organizing operations, maintaining inventory, and supporting quality standards.

Key Responsibilities:

- Negotiate arrangements with food and supply vendors
- Negotiate catering or facility-use arrangements with clients
- Ensure health and safety regulations are followed
- Maintain inventory and cost products and services
- Direct and evaluate daily establishment operations

Requirements:

- Secondary school graduation certificate
- Seven months to less than one year experience
- English language ability
- Excellent oral communication and client focus
- Ability to manage repetitive, physically demanding tasks

Use supplier negotiation, operational direction, and regulatory awareness to manage food service activities and customer arrangements on site.

📌 Food Service Establishment Manager (Mississauga)
🏢 GRILLING HUT
📍 Mississauga