Job Id: 7174
Ambiyan on Yonge (2705985 Ontario Inc.)
ambiyan@ambiyan.com
November 19, 2024Toronto
Ontario
Full Time
We have an opening for Restaurant Manager (NOC 60030) for “Ambiyan on Yonge” (2705985 Ontario Inc .) located at 1560 Yonge Street suite 114 115 Toronto, Ontario M4T 2S9. If you have what it takes to be successful at a busy restaurant, then this is a position for you. We are willing to train you if you have the right attitude.
Position: Restaurant Manager (NOC 60030)
Job requirements
Languages: English
Education: Secondary (high) school graduation certificate or equivalent experience
Experience: 7 months to less than 1 year
Ability to Supervise: 5 to 10 people
Job Duties:
Employment conditions: Day, Evening, Weekend, Overtime
Salary: CAD $34.10 per hour/ 30 to 40 hours per week
Starting Date: As soon as possible
Terms of Employment: Full time and permanent
Number of Positions: 1
Computer and technology knowledge: Electronic cash register, MS Access, MS office, MS Outlook
Work conditions and physical capabilities: Fast-paced environment, Work under pressure, Tight deadlines Attention to detail, Combination of sitting, standing, walking.
Personal Suitability: Accurate, Client focus, Dependability, Efficient interpersonal skills, Excellent oral communication, Flexibility, Reliability, Excellent Written communication, Team Player
Please send your resume via email at ambiyan@ambiyan.com
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Education requirement: Secondary (high) school graduation certificate or equivalent experience. Experience: 7 months to less than 1 year. Tasks: Train staff in job duties, sanitation and safety procedures Ensure food service and quality control Address customers' complaints or concerns Establish work schedules Wage: $16/hour. Please email your resume to: lindaplacesk@gmail.com. Thank you.
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 […]