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Location: Toronto, Ontario

Brief Description:
  • Post-Secondary Degree or Diploma in Business, Marketing, Culinary Management or Hospitality
  • Minimum 2 - 5 years in a Senior Culinary Management position
  • Proven track record in managing multiple kitchens and/or high volume operations
  • Excellent communication, interpersonal and presentation skills
  • Proven record of manager and delivering financial results
  • Strong working knowledge of restaurant and Back of House Operations
  • Experience in all aspects of culinary service and people management/development
  • Demonstrated ability to lead large teams

Published On: 12/27/2018 12:00:00 AM

Location: Mississauga

Brief Description:

Our client is looking for dedicated managers to begin training in one of the existing locations.  The restaurant General Manager is responsible for the successful operation of all aspects of the restaurant according to the policies, procedures and goals of the brand.

The success of this role relies on sustaining long term profitability through team morale, employment standards, guest satisfaction, the development in the skills of all team members and managers within the restaurant, achieving financial targets and performance goals.

 

KEY RESPONSIBILITIES

  • Manage and analyze financial parameters and controls for all areas of the restaurant and determine business priorities
  • Proficient computer skills (POS, Excel, Word)
  • Ensuring complete guest satisfaction at all times, at an excellent level
  • Ensuring positive morale and upstanding ethics of your managers and Team Members
  • Provide on-going motivation, coaching and effective leadership development of team members and managers
  • Oversee and ensure general maintenance and cleanliness of property is maintained at all times
  • Expert scheduling
  • Recruiting
  • Achieving financial targets and performance goals
  • Running Shifts

 

QUALIFICATIONS & EXPERIENCE

  • Ability to delegate and follow-up
  • Ability to train and lead other managers
  • Ability to train others to: master technical skills, serve guests with enthusiasm, sell as part of the dining experience, assert authority and make judgments
  • Complete knowledge of all positions and functional areas within the restaurant
  • High level of organizational and communication ability
  • Complete understanding and belief in company philosophy and goals of quality and improvement
  • Strong local store marketing skills and event management
  • Previous Management Experience required within a large volume, full-service restaurant or bar
  • Impeccable English communication skills, written and spoken.

 

OTHER KEY ATTRIBUTES

  • High energy, positive personality
  • Strong work ethic, exceeds in an extremely fast paced environment
  • Ability to self-motivate, maintain sense of urgency, keep momentum
  • Ability to set and achieve short and long-term business goals
  • Understanding of issues beyond one's control while continuing to impact areas within one's authority
  • Ability to ask for help when required
  • Commitment to continuous improvement and ability to learn

 

ASSETS for THIS POSITION

  • Business Degree or Diploma in business or hospitality
  • 3-5 years’ experience running an establishment with similar volumes
  • Further education in beverage training is an asset (WSET; Sommelier Courses;)

Published On:

Location: Toronto

Brief Description:

Restaurant Front of house manager » Executive Floor Manager - Toronto

Are you looking to work in a company that strives to democratize healthy eating for its employees and customers alike? Do you find the idea of working for an employer that cares about the impact of its environmental footprint appealing? Would you like to join a rapidly-expanding team, where energy, curiosity and talent abound, and where everyone's voice is equally important? Do you enjoy collaborating in a professional environment led by values of openness, strong work ethics, integrity and quest for excellence? 

Our clients concept grew out of the vision of people passionate about food. Their aim is to slow down and offer a healthy solution for customers concerned with their well-being and the environment around them. Customers who know how to indulge, who eat with pleasure and a conscience.

If their culture and concept spark your interest, then you were made for them!

We are currently looking for a Restaurant Floor Manager in Toronto, with exceptional leadership and talent, to join the young, dynamic and inspired team. 

Your role: The Floor Manager » Executive Restaurant Floor Manager (Toronto) will provide a hands-on presence for site openings. This position includes the following tasks: plan & carry out the site opening schedule, etc.; organize the physical space in the restaurant (bar, stations, office, etc.), manage schedules and employees, etc.; lead services, take part in the employee recruiting & training process according to brand standards, etc.; delegate, receiving all required information from the Montreal Manager in order to promote autonomy and accountability throughout the project; and control & ensure the implementation of the company culture, standards and policies. He/she will oversee new restaurant openings in Toronto. He will become the ultimate bearer of the brand, its philosophy and culture and will embody its principles with all teams under his supervision. Key responsibilities associated with this position include: performance management, service quality & cost control, and employee training & retention. 

Based on his overall performance in this role, the Floor Manager may be promoted to the position of Executive Manager for the Toronto area, according to development schedule.  

 

 

Salary: Competitive

Mandatory experience: 5 years in floor service, 5 years in floor management

Work location: Toronto

Languages: English is mandatory. French is an asset.

Requirements and Competencies:

In the Field:

  • Being reachable and available 24/7;
  • Proven leadership skills;
  • Ability to play a teaching role for his teams;
  • Ability to manage over 400 seats; 
  • Good stress management skills;  
  • Ability to ensure cleanliness of his work area and his own person;
  • Showing dedication towards his work and the company;
  • Ability to handle long work hours;
  • OMAFRA Manager certification;   
  • Workplace first aid attendant certification;
  • Ability to carry out the floor opening schedule;
  • Embodying the brand values: ecology, health, organic, locally grown, plant-based foods;
  • Ensuring that all information is properly shared and advising of any operational changes in the restaurants;
  • Must be able to carry out assessments of kitchen staff (managers) every month and ensuring that information is correctly forwarded to his immediate supervisors.  

 

  • Providing superior customer service according to policies;
  • Carrying out tasks related to our cash register system;
  • Ensuring that service areas and dining rooms are kept clean, in order and properly set up;
  • Knowing, controlling and executing food health & safety standards;
  • Carrying out daily inspections of work areas and ensuring that food health & safety standards and occupational health & safety standards are followed;  
  • Supervising all activities on the front of the house (organize and lead the service, ensure that customer service standards are applied, etc.);
  • Creating superior customer service that reflects brand values;
  • Overseeing the orders of alcoholic beverages and floor equipment (tableware, glassware, utensils, etc.);
  • Managing the inventories of alcoholic beverages and floor equipment (tableware, glassware, utensils, etc.);
  • Supervising the reception and storage of alcoholic beverages;
  • Managing human resources tasks for his department (hiring & training new employees, preparing work schedules, allocating tasks, carrying out performance assessments, managing conflicts, etc.).  

 

Your Responsibilities:  

 

1- At the Time of the Restaurant Opening (Reporting to the Wellness & Operations Supervisor) 

 

  • Learn to carry out the floor opening schedule;
  • Learn to lead (taking part in the recruiting and training of new team members according to LOV standards, etc.);
  • Learn to delegate (receiving all required information from the Montreal Manager in order to promote his autonomy and accountability throughout the project);
  • Learn to control (ensuring implementation of brand culture, standards and policies);
  • Learn management and administration methods used throughout the restaurants.

 

  1. After the Restaurant Opening

 

2.1 Applying Food Health & Safety Standards

  • Know and enforce the application of food health and safety standards;
  • Carry out daily inspections of work areas and all foodservice premises;
  • Ensure that new employees receive proper food safety training;
  • Work in collaboration with the Operations Supervisor and OMAFRA representatives to optimize food health and safety in the restaurant;
  • Plan and review daily, weekly and monthly cleaning procedures.

 

2.2 Supervising floor activities  

  • Supervise subordinates;
  • Supervise the setup and installation of the dining room & service areas;
  • Supervise service periods;
  • Supervise the setup and installation of the bar and wine cellar;
  • Ensure compliance with customer service policies;
  • Advise servers and clients on food, wines and other beverages.

 

2.3 Providing service

  • Welcoming clients upon their arrival, assign tables or advise of waiting times, and thank them upon leaving;
  • Provide information and advice to clients on our various products;
  • Promote brand products;
  • Take orders at the tables, at the cash register or over the phone;
  • Serve appetizers, entrées and desserts;
  • Bring the check and receive payments;
  • Serve non-alcoholic beverages, wines, beers, cocktails and coffees;
  • Setup, clean and reinstall tables;
  • Ensure follow-up on promotions (posters, flyers, loyalty cards, etc.);
  • Ensure the atmosphere is appropriate (music, lighting);
  • Following and enforcing current operational procedures (allergy management, reservations, etc.).

 

2.4 Setting Up Service Areas

  • Ensuring that all operational materials are available:
  • Promotional items;
  • Business cards;
  • Loyalty cards;
  • Pens;
  • Gift cards;
  • Menus;
  • Straws;
  • Bags;
  • Napkins;
  • Ensure that bar and wine cellar fridges are filled.

 

2.5 Maintenance/Cleaning/Sanitation

  • Ensure that service areas, dining room and bathrooms are kept clean and in order.

 

2.6 Managing Inventory

The Floor Manager must be able to enter the inventory in an Excel spreadsheet and forward inventory counts to Accounting. 

He must be able to create or edit an inventory sheet from a product sheet, by using Excel. 

 

 

2.7 Managing Human resources from your Department

  • Carry out the hiring of new employees;
  • Complete employee files and transfer them to Accounting;
  • Ensure the proper training of new employees;
  • Develop work schedules according to sales per hour (SPH) ratios;
  • Carry out the distribution of work tasks between employees;
  • Assess employee performance;
  • Manage conflicts within work teams;
  • Apply sanctions against employees contravening to policies (verbal warning, written warning, suspension and dismissal);
  • Prepare payroll documents and transfer them to Accounting within established deadlines;
  • Promote the development of a workplace that encourages employee retention;
  • Plan employee meetings to discuss various work-related subjects such as:
    • Food health and safety;
    • Customer service.
    • Follow-up on Group memos in order to ensure that all information is shared with employees.  
  • Follow-up on audits by the OMAFRA

 

2.8 Using and Managing the Cash Register System

  • Execute cash register operations;
  • Enter sales in the registers;
  • Know and apply the different payment methods:
    • Debit;
    • Credit;
    • Cash.
  • Carry out tasks related to closing the register system:
    • Balancing the cash.
  • Balance the safe on a weekly basis and transfer all relevant information to Accounting;  
  • Prepare deposits;
  • Split tips.

 

You have to offer (requirements):

  • A willingness to commit to a project that combines meaning and raison d’être;
  • Leadership and good teaching skills;
  • Seriousness and professionalism in your work;
  • Alignment with values - ecology, health, organic, locally grown, plant-based foods;
  • Optimism and joie de vivre;
  • Empathy, curiosity, absence of judgment, diplomacy and interpersonal skills;
  • Resourcefulness and initiative;
  • Self-control;
  • Strong sense of hospitality;
  • Ability to perform a “military-style” operation;
  • Strong work ethic with a focus on excellence;
  • An existing network of contacts and knowledge from the food industry, local foods and restaurant business in your city or region;
  • Proficiency in computer tools & software (Microsoft Word, Excel, etc.);
  • Solid knowledge of wines, coffee, food health & safety; a certificate in restaurant management represents a major asset;
  • Integrity and introspection.

In return, you will receive…

  • Eligibility to our group insurance after 6 months of full-time work;
  • 35% rebate on all meals in all  restaurants outside of your work hours; 50% off at the restaurant while you are working. All meals must be registered, even during work hours;
  • Phone allowance;
  • Great work atmosphere and friendly colleagues;
  • Meaningful and motivating work;
  • Many advancement possibilities;

Competitive salary.

 


Published On:

Location: Toronto

Brief Description:

Are you looking to work in a company that strives to democratize healthy eating for its employees and customers alike? Do you find the idea of working for an employer that cares about the impact of its environmental footprint appealing? Would you like to join a rapidly-expanding team, where energy, curiosity and talent abound, and where everyone's voice is equally important? Do you enjoy collaborating in a professional environment led by values of openness, strong work ethics, integrity and quest for excellence?  

Our clients concept grew out of the vision of people passionate about food. Our aim is to slow down and offer a healthy solution for customers concerned with their well-being and the environment around them. Customers who know how to indulge, who eat with pleasure and a conscience.

If their culture and concept spark your interest, then you were made for them!

We are currently looking for a Kitchen Manager in Toronto, with exceptional leadership and talent, to join our young, dynamic and inspired team.  

Your role: The Kitchen Manager » Executive Kitchen Manager (Toronto) will provide a hands-on presence for site openings. A true food production manager, he/she will be responsible for overseeing the planning, direction and control of all kitchen activities in our restaurants – plan & carry out the site opening schedule, etc.; organize the physical space in our kitchens, manage schedules and employees, etc.; lead our services, take part in the employee recruiting & training process according to brand standards, etc.; delegate, receiving all required information from the Montreal Manager in order to promote autonomy and accountability throughout the project; and control & ensure the implementation of company culture, standards and policies, as well as recipes, costs and inventories. He/she will oversee all aspects of new restaurant openings in Toronto. He will become the ultimate bearer of the brand, its philosophy and culture and will embody its principles with all teams under his supervision. Key responsibilities associated with this position include: performance management, service quality & cost control, and employee training & retention.  

Based on his overall performance in this role, the kitchen manager may be promoted to the position of Executive Kitchen Manager for the Toronto area, according to development schedule.   

 

Salary: Competitive 

Mandatory experience: 5 years in kitchen service, 5 years in kitchen management

Work location: Toronto

Languages: English is mandatory. French is an asset.

Requirements and Competencies:

In the Field:

  • Being reachable and available 24/7;
  • Proven leadership skills;
  • Ability to play a teaching role for his teams;
  • Ability to manage over 400 seats;  
  • Good stress management skills;  
  • Ability to ensure cleanliness of his station, work areas and his own person;
  • Showing dedication towards his work and the company;
  • Ability to handle long work hours;
  • OMAFRA Manager certification;   
  • Workplace first aid attendant certification;
  • Ability to carry out the kitchen opening schedule;
  • Embodying the values: ecology, health, organic, locally grown, plant-based foods;
  • Ensuring that all information is properly shared and advising of any operational changes in the restaurants;
  • Must be able to carry out assessments of kitchen staff (managers) every month and ensuring that information is correctly forwarded to his immediate supervisors.  

Administrative Duties:

  • Quick decision-making skills;
  • Ability to work quickly and efficiently;
  • Knowing how to organize and plan one’s daily tasks;
  • Demonstrating good management skills;
  • Executing one’s work with seriousness and professionalism;
  • Proficiency in computer tools & software (Microsoft Word, Excel, Maitre D);
  • Ability to produce food costs that meet standards;
  • Ability to follow the company’s salary scale;
  • Ability to meet labour costs objectives while complying with labour ratios as determined by the company;
  • Having an existing network of contacts and knowledge from the food industry, local foods and restaurant business in your city or region;
  • Being reachable and available 24/7
  • Having basic knowledge regarding labour standards in place for the region (hiring, dismissal & time off practices);  
  • Ability to produce work schedule reports and submit them to Accounting for payroll purposes;
  • Proficiency in managing performance assessment sheets;
  • Ability to manage the planning and execution of new restaurant openings with the support of your supervisors.

 

Your Responsibilities:

 

1- At the Time of the Restaurant Opening (Reporting to the Opening Chef)

 

  • Learn to carry out the kitchen opening schedule;
  • Learn to lead (taking part in the recruiting and training of new team members according to standards, etc.);
  • Learn to delegate (receiving all required information from the Montreal Manager in order to promote his autonomy and accountability throughout the project);
  • Learn to control (ensuring implementation of culture, standards and policies);
  • Learn management and administration methods used throughout restaurants.

 

 

  1. After the Restaurant Opening

 

2.1 Applying Food Health & Safety and Occupational Health & Safety Standards

The Kitchen Manager is responsible for controlling and implementing OMAFRA food health and safety standards. In addition, he must supervise the application of these standards by employees under his responsibility.   

Specifically, he must be able to:  

  • Know and enforce the application of food health and safety standards;
  • Know and enforce the application of occupational health and safety standards;
  • Carry out daily inspections of work areas and all foodservice premises;  
  • Ensure that new employees receive proper food safety training;
  • Cooperate with OMAFRA representatives during their inspection and immediately advise the Executive Chef – Operations, or Operations Manager if applicable;  
  • Plan and review daily, weekly and monthly cleaning procedures;
  • Plan for the storage and pickup of garbage, recycling, compost and waste oils.

 

 

2.2 Supervising Kitchen Activities

The Executive Kitchen Manager is responsible for supervising all kitchen operations across restaurants in his assigned region: organize and lead food production, food and appliance handling procedures, compliance with food quality and freshness standards, etc.;    

Specifically, he must be able to:

  • Supervise operations carried out by kitchen managers;
  • Ensure compliance with recipe execution standards for all restaurants in his assigned region;
  • Review the quality and freshness of food served in the restaurants;
  • Ensure the quality and consistency of outgoing plates in the restaurants;
  • Check with his kitchen managers whether sound food conservation practices are followed;  
  • Check with his kitchen managers that food defrosting practices are carried out within the accepted standards;
  • Be able to replace the kitchen manager when necessary.  

 

2.3 Orders

The Executive Kitchen Manager is responsible for double-checking the proper management of orders made by his Kitchen Managers. In addition, he must be able to place orders for food items, packaging materials, equipment and cleaning/maintenance products.   

Specifically, he must be able to:

  • Place orders with-authorized suppliers;
  • Follow the listing of -authorized products and substitutions;
  • Follow the list of seasonal food items for soups of the day;
  • Manage the equipment purchasing process for every restaurant in his assigned region;  
  • Request quotes and proposals to companies as referred  in case of necessary restaurant repairs or construction.  

 

2.4 Managing Food Reception & Storage

-The Executive Kitchen Manager must be able to:

  • Check for product quality upon receiving in restaurants;
  • Ensure that food items and quantities match the items ordered;
  • Ensure proper food storage upon reception;
  • Ensure that food storage areas are kept clean and in order.  

 

2.5 Managing Inventory

The Kitchen Manager must be able to enter the inventory in an Excel spreadsheet and forward inventory counts to Accounting. 

He must be able to create or edit an inventory sheet from a product sheet, by using Excel.  

2.6 Managing Human Resources in Restaurants  

-The Kitchen Manager must be able to:

  • Carry out the hiring of new employees;
  • Ensure the proper training of new employees;
  • Comply with the salary scale;
  • Develop work schedules according to labour ratios, keeping stable schedules whenever possible;  
  • Carry out the distribution of work tasks between employees;  
  • Assess employee performance;
  • Promote the development of a workplace that encourages employee retention;
  • Manage conflicts within work teams;
  • Apply sanctions against employees contravening to  policies (verbal warning, written warning, suspension and dismissal);
  • Plan employee meetings to discuss various work-related subjects such as:
    • Performance and compliance with policies;
    • Food health and safety;
    • Customer service.
    • Follow-up on Group memos in order to ensure that all information is shared with employees.  

 

In return, you will receive…

  • Eligibility to our group insurance after 6 months of full-time work;
  • 35% rebate on all meals in all restaurants; 50% off at the restaurant while you are working;
  • Great work atmosphere and friendly colleagues;
  • Meaningful and motivating work;

Many advancement possibilities.


Published On:
N/A 

Location: Kelowna, British Columbia

Brief Description:

The General Manager is responsible for the successful operation of all aspects of the restaurant according to the policies, procedures and goals of the company.

The success of this role relies on sustaining long term profitability through team morale, employment standards, guest satisfaction, the development in the skills of all crew and managers within the restaurant and achieving financial targets and performance goals.


Published On: 12/4/2018 12:00:00 AM
Chef 

Location: Calgary, Alberta

Brief Description:

Our Client requires a strong detail oriented Chef to oversee the day to day operations of a busy Steakhouse concept. The Chef will be required to retain a strong team of line cooks and Sous Chefs, cross train ad develop the team for continued growth and success of the brand. 


Published On:

Location: St.John's, Newfoundland & Labrador

Brief Description:

Our client is looking for a General Manager for a New Restaurant that just opened in St. John's. This buys concept requires a hands on leader,who is great a developing high performing teams and able to manage high sales volumes. The right person for this role will have 3 to 4 years of previous General Manager experience in a casual high volume location with strong financial acumen and superior customer service.


Published On: 11/27/2018 12:00:00 AM

Location: Scarborough

Brief Description:

Job Description: 

 

If operating a restaurant is your dream career, you can make it happen at this Leading brand.

As a Restaurant Manager, you will be responsible for leading restaurant operations with a focus on Beverage and Hospitality, Service or Culinary. You will also hire, train and inspire the people that make your restaurant a standout. Success is measured by consistent financial results, an exceptional guest experience and your team’s growth and development.

Get benefits worth bragging about.
- Competitive pay
- Performance-based bonuses
- Medical, dental and vision insurance
- Registered Savings Plan (Eligible after 1 year of service)
- Paid vacation
- Dining discounts
- Tuition reimbursement program

Train with the best in the business.
No other restaurant company puts more effort into developing talent. They offer an award-winning 11 week in-restaurant training program for new managers, individual development plans and ongoing training and certification programs to keep you at the top of your game.

Enjoy work-life balance.
Our managers’ quality of life is very important to us. Balance is achieved by working with everyone’s schedules and having operating hours between 11 a.m. and 11 p.m. — shorter than many other restaurants.

Education, Experience and other Key Qualifications
- High school diploma or equivalent required; Bachelor’s degree preferred
- Must be at least 21 years of age
- 3+ years management or supervisory experience in restaurant, hotel, retail or general business required
- 3+ years casual dining or full service restaurant management experience preferred
 

Get ready to inspire and be inspired.


Published On:

Location: Calgary, Alberta

Brief Description:

The Assistant Food and Beverage Manager of this prestigious Golf Club is responsible for assisting in the department’s day to day operations, administration, development and implementation of all day to day front / back of house operations, special events, corporate tournaments and internal club events. Acts as liaison between all department leads involved in the planning and marketing of the operations and club events. The Assistant FB will establish a positive relationship and to over - deliver on sales results and customer / member expectations.


Published On: 11/14/2018 12:00:00 AM

Location: Calgary, Alberta

Brief Description:

Our Client is seeking an outgoing and enthusiastic individual who speaks Hindi to join our Casino Player Development Team.

The Player Development Representative is responsible for introducing local players to the Casino in Calgary.  They would work in conjunction with the existing Player Development Team and Hostesses to provide a stellar gaming and entertainment experience. Responsibilities also include but are not limited to; promotional event planning, hosting VIP’s and special events.


Published On: 11/12/2018 12:00:00 AM