• Food Service Manager
  • Location 5 Hughes Cr, Red Lake, ON| Ontario
  • Job ID 46159
  • Views 22
  • Date Posted 02-04-2025
  • Expiry Date 29-09-2025
  • Type of Job Full Time
  • Salary CAD $25.00 / Hour
  • Min. Experience 3 years to less than 5 years
  • Min. Education Secondary (high) school graduation certificate
Job Details Food Service Manager

RDRL Inc. o/a Tim Hortons

Location: 5 Hughes Cr., Red Lake, ON, P0V 2M0

Salary: $25.00 / Hour

Vacancies: 2 Vacancies

Employment groups: Students, Youth, Veterans of the Canadian Armed Forces, Visible minorities, Persons with disabilities, Indigenous peoples, Newcomers to Canada, Seniors

Terms of employment: Permanent, Full time, Part-Time, Day, Evening, Night, Weekend, Shift, Morning, Early Morning

Benefits: Medical, Dental Insurance

Start date: As soon as possible

Languages: English

Education: Secondary (high) school graduation certificate

Experience: 3 years to less than 5 years

How to apply
In Person: 5 Hughes Cr., Red Lake, ON, P0V 2M0
By email: keesic@outlook.com
By phone: 807-728-2562

All interested applicants who can legally work in Canada are encouraged to apply. If you are not currently authorized to work in Canada, the employer will not consider your job application.
Job Description Ability to Supervise: 16-20 people

Work Conditions and Physical Capabilities: Fast-paced environment, Work under pressure, Tight deadlines, Repetitive tasks, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods

Personal Suitability: Effective interpersonal skills, Client focus, Accurate, Team player, Flexibility, Reliability, Organized, Dependability, Excellent written communication, Excellent oral communication

Additional Skills: Conduct performance reviews, Balance cash and complete balance sheets, cash reports and related forms, Cost products and services, Organize and maintain inventory

Specific Skills: Plan, organize, direct, control and evaluate daily operations; Determine type of services to be offered and implement operational procedures; Monitor revenues and modify procedures and prices; Negotiate arrangements with suppliers for food and other supplies; Set staff work schedules and monitor staff performance; Recruit, train and supervise staff; Address customers’ complaints or concerns; Provide customer service