Restaurant manager

Food Service SupervisorJob Title: Food Service Supervisor (NOC 62020)Terms of Employment: Permanent, Full-timeWorking Hours: 40.0 Hours/WeekWage: $23.5 hourlyWork Location: 4329 Island Hwy S, Campbell River, BC, Canada V9H 1E7 Company Overview: WEI SHUN ENTERPRISES LTD., also known as Driftwood Restaurant (Campbell River), is a proud member of the Driftwood Restaurant Group, which operates 7 locations across Vancouver Island. Our Chine cuisine restaurant features fresh, hand-crafted Chinese food and popular All-You-Can-Eat buffets, alongside local menus tailored to the local community. We offer dine-in, takeout, and delivery services.We are currently seeking an organized and reliable Food Service Supervisor to coordinate the Front of House team and the kitchen team to ensure our customers receive excellent service during our busy buffet and dining hours.Essential Duties and Responsibilities:Supervise and coordinate daily front-of-house operations and service coordination with the kitchen to ensure smooth service.Coordinate and supervise servers, cashiers, buffet attendants, and host staff during assigned shifts to ensure adequate coverage and efficient workflowAct as Manager on Duty during scheduled shifts, handling routine operational issues in accordance with restaurant policies and proceduresOversee buffet service operations, including monitoring food quality and presentation, coordinating timely refills with the kitchen, and ensuring cleanliness and food safety standards are maintainedCoordinate and monitor dine-in, take-out, and delivery order processing, ensuring accurate and timely communication between service staff and kitchen staffHandle customer inquiries, special requests, and complaints, including resolving issues related to buffet service, wait times, billing, and food preferencesEstablish and coordinate with staff scheduling, shift assignments, and break rotations to ensure uninterrupted service during high-volume dining periodsMaintain and monitor records of stock, repairs, sales and wastage and order ingredients and supplies.Train new employees on service procedures, POS system usage, customer service standards, and workplace safety practicesMonitor compliance with restaurant policies, health and safety regulations, and sanitation standards in dining and service areasPerform end-of-shift cash-out procedures, verify sales records, and report any discrepancies to the Restaurant ManagerCommunicate daily operational issues, staffing concerns, and customer feedback to the group management follow-up and resolution.May travel to other locations for training new employeesSkills & Qualifications:Completion of secondary school is required.1 to 2 years of experience in food/accommodation/hospitality service is required.Food safety/handler certificate is required.Experience in a buffet or high-volume restaurant setting is an asset.Ability to supervise staff and coordinate shiftsWork effectively in a fast-paced environment and supervise a team.Flexibility to work evenings, weekends, and holidays.How to Apply: Please send your resume to: driftwood.recruit@gmail.com For more information, please visit our website: https://www.driftwoodrestaurants.com/

Job detailsLocation 5024 51 Avenue, Bonnyville, AB T9N 2G3Work location On siteSalary36.00 hourly / 30 to 32 hours per weekTerms of employmentPermanent employmentFull timeEvening, Shift, Morning, Night, Day, WeekendStarts as soon as possibleVacancies 1 vacancyOverviewLanguagesEnglish EducationSecondary (high) school graduation certificateExperience3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Work settingRestaurantRanks of chefsSushi chefResponsibilitiesTasksMaintain records of food costs, consumption, sales and inventoryAnalyze operating costs and other dataDemonstrate new cooking techniques and new equipment to cooking staffCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesConsult with clients regarding weddings, banquets and specialty functionsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesTrain staff in preparation, cooking and handling of foodExperience and specializationCuisine specialtiesJapanese cuisineFood specialties Fish and seafood

TITLE: CHEF (NOC- 62200)EMPLOYER: FEDERAL RESTAURANT GROUP INC. O/A ROCKFORD RESTAURANTSJob detailsLocationPrince George, BCV2N 0B2Work locationOn siteSalary67,000 annually / 35 to 40 hours per weekTerms of employmentPermanent employmentFull timeEvening, Shift, Morning, Day, WeekendStarts as soon as possibleBenefits: (Vacation plan is paid in accordance with Provincial Labour Standards.)vacancies1 vacancySourceOverviewLanguagesEnglishEducationSecondary (high) school graduation certificateExperience2 years to less than 3 yearsOn site Work must be completed at the physical location. There is no option to work remotely.Work settingRestaurantRanks of chefsChef5 days of paid sick leave per year as per BC employment standards.ResponsibilitiesTasksEstimate amount and costs of supplies and food itemsEstimate labour costsMaintain records of food costs, consumption, sales and inventoryAnalyze operating costs and other dataDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsConsult with clients regarding weddings, banquets and specialty functionsPlan and direct food preparation and cooking activities of several restaurantsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesRecruit and hire staffSupervise activities of sous-chefs, specialist chefs, chefs and cooksTrain staff in preparation, cooking and handling of foodSupervision5-10 peopleExperience and specializationCuisine specialtiesCanadianAdditional informationPersonal suitabilityFlexibilityOrganizedReliabilityTeam playerBenefitsOther benefits (Vacation plan is paid in accordance with Provincial Labour Standards.)Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:Support for newcomers and refugeesProvides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugeesSupport for youthsProvides awareness training to employees to create a welcoming work environment for youthSupport for Indigenous peopleProvides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workersWho can apply for this job?The employer accepts applications from:Canadian citizens and permanent or temporary residents of Canadaother candidates, with or without a valid Canadian work permitHow to applyBy emailtphillips@sharkclub.com