Job Id: 869
Loaded Pierogi
pierogiqueen1@gmail.com
October 12, 2022Napanee
Canada
Full Time
Job Title: Restaurant Manager (NOC 0631)
Employer: Loaded Pierogi
Address: 35 Jim Kimmett Blvd Unit 1, Napanee, ON K7R 3K6
Location of Work: Napanee, Ontario
Hours of Work: Full-time (40 hours per week)
Education: No minimum education requirements
Experience: At least 1 year of managerial experience required
Compensation: $27.00 per hour
Benefits offered: 15 days of vacation
Anticipated Start Date: As soon as possible
Available positions: One (1)
Loaded Pierogi is currently seeking a Restaurant Manager to look after the Napanee restaurant. Loaded Pierogi is proudly Canadian and is an established brand with recognition across the nation serving endless flavour combinations of pierogis, poutines, and mac & cheese. If you are a dynamic, food centric, passionate hospitality professional, this is the dream job for you.
As a Restaurant Manager, you will be responsible for leading restaurant operations with a focus on delivering high quality service while maximizing our guest satisfaction. You will hire, train, and inspire the people that make your restaurant standout. You will also be held accountable for meeting budgets from a sales and cost perspective.
Must be able to work in a fast-paced environment, work under pressure, have exceptional problem-solving skills, be results-oriented and most important have a high standard in customer service.
As a Restaurant Manager, you will be responsible to:
Requirements
Benefits:
How to apply:
Please send your resume to pierogiqueen1@gmail.com with “Restaurant Manager – Napanee” in the subject line. Only those selected for an interview will be contacted.
Major Duties Cooking vegetarian and non-vegetarian meals, and a variety of snacks Preparing individual dishes and managing all kitchen operations Preparing tailormade dishes for customers with food allergies or intolerances, and patients Defining food recipes, designing meal menus, and deciding food portion sizes Estimating customers’ food requirements, determining input costs, and ordering and monitoring kitchen […]
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