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Restaurant Year jobs in Durham District, ON

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    • Experience: Minimum of 3 years of experience in restaurant management, with a proven track record of leadership and operations management.
    • You have at least 5 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international…
    • Requires 3-5 years of experience as a Supervisor or Manager in high volume food and beverage or merchandise operations and/or other related management…
    • Quick service & fast food restaurant: 1 year (preferred).
    • Individual with high food quality standards.
    • Training that sets you up for success.
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    • 2+ years people management experience.
    • 3+ years stockroom and/or distribution center experience.
    • Job Type: Full-time, Permanent.
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    • Salary Search: Back of House Manager salaries in Oshawa, ON
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    • Experience: Minimum of 5-10 years of experience in a high-volume culinary environment, with at least 3 years in a leadership role.
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    • 1+ years previous experience working in a high-volume restaurant preferred.
    • The Cook is responsible for preparing menu items utilizing cooking equipment in a…
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    • As a Restaurant Supervisor, you are responsible for providing leadership, management, and oversight to all aspects of the restaurant and catering operations for…
    • At least 2-3 years work experience in a management role; restaurant management preferred.
    • Maximize capacity in the restaurant for regular business hours and…
    • For this position, you will work 20-30 hours per week, with two weeks off per year.
    • You will receive two days off a week and a 45minute break per 8-hour shift.
    • Pizza and Pasta Chef: 4 years (preferred).
    • Prior experience in the food industry or restaurant setting is highly desirable.
    • Pay: From $17.60 per hour.
    • Assist teammates whenever needed to ensure smooth restaurant operations.
    • Frequently bend, reach, carry trays, and move throughout the restaurant.
    • Maintain knowledge of popular and seasonal cocktails, as well as the restaurant's drink menu.
    • The Server / Bartender is responsible for delivering exceptional…
    • Line Cook: 2 years (preferred).
    • 2-3+ years industry experience working in a fast paced kitchen.
    • Experience working on the line and prepping.
    • Looking for a friendly, outgoing, customer service orientated person to greet our customers and assist during the peak busy dinner service.
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Job Post Details

Restaurant Manager - job post

Lucille's Ajax
Ajax, ON
From $65,000 a year - Permanent, Full-time

Job details

Pay

  • From $65,000 a year

Job type

  • Permanent
  • Full-time

Shift and schedule

  • Weekends as needed
  • Holidays

Location

Ajax, ON

Benefits

Pulled from the full job description

  • Store discount
  • Discounted or free food
  • On-site parking

Full job description

Lucille's Ajax - coming soon! **** We are recruiting**** Restaurant Manager position

The Restaurant Manager is responsible for overseeing all daily operations of the restaurant to ensure a high standard of service, quality, and cleanliness. This role involves managing staff, handling customer service, ensuring compliance with health and safety regulations, and overseeing the financial performance of the restaurant.

The ideal candidate is a strong leader with excellent communication and organizational skills who can deliver an exceptional dining experience.

Responsibilities

Staff Management & Leadership:

  • Recruit, train, and supervise restaurant staff, and front-of-house personnel.
  • Develop and maintain employee schedules to ensure optimal staffing levels.
  • Conduct regular performance evaluations, providing feedback and coaching for improvement.
  • Foster a positive, team-oriented work environment that promotes employee engagement and retention.

Customer Service:

  • Ensure high standards of customer service, addressing customer inquiries, complaints, and feedback promptly and professionally.
  • Regularly interact with guests to ensure satisfaction and create a welcoming atmosphere.
  • Resolve any service-related issues or conflicts in a calm and efficient manner.

Operational Management:

  • Oversee the daily operation of the restaurant, including opening and closing procedures, inventory management, and stock ordering.
  • Maintain cleanliness and organization of both front-of-house and back-of-house areas.
  • Ensure the restaurant operates in compliance with local, state, and federal regulations, including health and safety codes.

Financial Management:

  • Monitor and manage the restaurant’s budget, ensuring financial goals are met.
  • Oversee cash handling, billing, and pricing.
  • Work with the General Manager to track sales, monitor costs, and manage waste.

Marketing & Promotions:

  • Collaborate with the marketing team (if applicable) to develop and execute promotional activities and events.
  • Monitor customer feedback and work with the team to continually improve the restaurant’s offerings and overall experience.
  • Promote loyalty programs or special offers to increase customer retention and engagement.

Menu & Inventory Management:

  • Work closely with the kitchen team to ensure the menu items are consistently prepared to the highest standard.
  • Help with menu planning, seasonal updates, and maintaining inventory levels to reduce waste and ensure fresh ingredients are always available.
  • Oversee ordering, receiving, and storing food, beverages, and supplies.

Health & Safety Compliance:

  • Ensure that all employees follow proper food safety and sanitation standards.
  • Regularly inspect facilities for cleanliness and hygiene.
  • Maintain a safe work environment for both staff and guests, ensuring compliance with local food safety guidelines.

Reporting & Analysis:

  • Prepare daily, weekly, and monthly reports on restaurant performance, including sales, labor costs, and customer satisfaction.
  • Analyze trends to identify opportunities for improving operations, efficiency, and profitability.

Qualifications

  • Education: High school diploma required; Bachelor's degree in Hospitality Management or related field preferred.
  • Experience: Minimum of 3 years of experience in restaurant management, with a proven track record of leadership and operations management.
  • Smart Serve certification.

Skills

  • Strong leadership and team-building skills.
  • Excellent communication, interpersonal, and problem-solving abilities.
  • Ability to manage multiple tasks and remain organized in a fast-paced environment.
  • Knowledge of restaurant industry best practices, financial management, and inventory control.
  • Familiarity with point-of-sale (POS) systems and scheduling software.
  • English (spoken and written).
  • Must be available to work nights, weekends, and holidays, as needed.

Pay: From $65,000.00 per year

Benefits:

  • Discounted or free food
  • On-site parking
  • Store discount

Work Location: In person

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