Job Description

Responsibilities

  • Modify food preparation methods and menu prices according to the restaurant budget
  • Plan and organize daily operations
  • Conduct performance reviews
  • Organize and maintain inventory
  • Ensure health and safety regulations are followed
  • Negotiate arrangements with suppliers for food and other supplies
  • Negotiate with clients for catering or use of facilities
  • Address customers' complaints or concerns
  • Provide customer service
  • Evaluate daily operations
  • Monitor revenues to determine labour cost
  • Recruit staff
  • Set staff work schedules
  • Supervise staff
  • Manage events

Mandated Supervision

Supervise 5-10 people

Qualifications

  • Education: College/CEGEP
  • Experience: 2 years to less than 3 years
  • Technical skills: MS Office, MS Outlook, MS Windows, MS ...

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