Manage food service operations onsite through inventory control, supplier negotiations, and staff supervision. English and solid communication support effective client service.

As a Restaurant Manager, you will oversee daily activities and determine the services offered. The position calls for college or CEGEP education and two years to less than three years of experience. Responsibilities include negotiating food supplies, arranging catering or facility use, participating in marketing plans, and addressing customer concerns. Organized work and client focus are central to the position.

Key Responsibilities:

- Organize and maintain food and supply inventory
- Negotiate arrangements with food suppliers
- Negotiate catering or facility-use arrangements
- Participate in marketing plan implementation
- Address complaints and provide customer service

Requirements:

- College or CEGEP education
- Two years to less than three years of experience
- English language proficiency
- Organized approach and client focus
- Efficient interpersonal and oral communication skills

Use food service coordination, inventory management, and client communication skills while supervising onsite restaurant operations and arrangements.

📌 Food Service Operations Supervisor (Canada)
🏢 Dragon City Buffet
📍 Canada