In 2003, Pacini created an extremely generous Recognition Program, as well as various contests in conjunction with its main suppliers, which to date have enabled over 375 of the chain’s employees to visit Italy – almost one out of every two members of staff, with 90% of them taking an air trip for the very first time. What’s more, the employees also had an opportunity to discover California, Las Vegas, Virginia, Chile and Niagara Falls. These trips were all paid for by the chain to train kitchen staff and sommeliers.
The organization’s core values and extensive Recognition Program that benefits all of the chain’s employees have helped reduce the staff turnover rate by 140% in 2000 and 37% in 2012, among the lowest in the foodservice industry.
Values the organization promotes:
• Personal growth, self-realization, teamwork and communication
• Performance and attitude
• Balance, social awareness, health, generosity
• Humour, pleasure and passion
In addition, an exclusive Rewards Program highlights:
• Years of service
• Contribution to team spirit
• Achievements related to strategic objectives
Come work at Pacini and experience enriching adventures that many of our employees enjoy: visit Italy, Las Vegas and California and many other places, courtesy of Pacini!
Here are the various job opportunities at Pacini
| 1. Manage sales : |
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| • Ensure the ongoing development of your service team to increase average revenue per table. • Ensure ongoing implementation of sales tools and techniques. • Conduct local marketing operations, getting involved in the local area and seizing all opportunities to boost sales. |
| 2. Manage the customer experience : |
| • Ensure operational standards are respected (kitchen and service). • Ensure continuous improvements to restaurant operations and customer satisfaction. • Ensure that maximum effort is deployed at all times so that every patron has a completely satisfying experience that fulfils their every need. • Be ready to perform the duties of your assistant(s). |
| 3. Manage staff : |
| • Ensure that, for each of your team members, all staffing and training processes are conducted in compliance with company needs and policies. • Identify potential replacement managers among your staff and directly supervise development of your assistant(s) as well as team supervisors. • Make every necessary effort to maintain the flow of information within your team and make sure communications are open and effective. • Ensure sound personnel management. • Ensure that employees' files are up to date. • Conduct performance evaluations of your assistant(s) and team supervisors, and take part in those of other members of the team. • Foster an atmosphere of cooperation and mutual assistance within your unit. • Ensure respect of workplace health and safety standards. • Ensure respect of dress code and hygiene standards. • Ensure that staff work schedules are drawn up in consideration of the needs of both the restaurant and its personnel. |
| 4. Manage purchases and inventory : |
| • Ensure maintenance of minimum stocks in inventory and make sure no item ever runs out. • Minimize inventory losses. • Establish and promote relationships with suppliers. • Ensure verification of invoices. |
| 5. Manage financial and administrative aspects : |
| • Be responsible for staying on budget and surpassing financial objectives. • Take part in developing the budget. • Ensure that all financial reports are duly completed. • Analyze these reports, find discrepancies and take any necessary corrective action. • Stay in close contact with your operations advisor regarding all major expenses and make appropriate decisions in emergency situations. • Be responsible for cash used as the restaurant's working capital. |
| 6. Manage the physical facilities and equipment : |
| • Ensure respect to the restaurant's daily maintenance schedule. • Oversee follow-up of maintenance contracts. • Ensure every piece of equipment and component in the restaurant has a unique file. • Ensure respect to preventive maintenance measures for the building and all equipment. |
| 1. A) Manage sales : |
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| • Participate in the ongoing development of your service team to increase average revenue per table. OR • Participate in ongoing implementation of sales tools and techniques. B) Manage the customer experience : • Ensure operational standards are respected (kitchen and service). • Participate in continuous improvements to restaurant operations and customer satisfaction. • Ensure that maximum effort is deployed at all times so that every patron has a completely satisfying experience that fulfils their every need. • Be ready to perform the duties of the kitchen or service supervisor. |
| 2. Manage staff : |
| • Complete all staffing and training processes for each of your team members in compliance with company needs and policies. • Make every necessary effort to maintain the flow of information within your team and make sure communications are open and effective. • Perform sound personnel management. • Maintain employees' files up to date. • Conduct performance evaluations of hourly-wage employees and participate in those of team supervisors. • Contribute to an atmosphere of cooperation and mutual assistance within your unit. • Ensure respect for workplace health and safety standards. • Ensure respect for dress code and hygiene standards. • Ensure work schedules are drawn up in consideration of the needs of both the restaurant and its personnel. |
| 3. Manage purchases and inventory : |
| • Maintain minimum stocks in inventory and make sure no item ever runs out. Also, minimize inventory losses. • Establish and promote relationships with suppliers. • Verify invoices. |
| 4. Manage financial and administrative aspects : |
| • Contribute to keeping operations on budget and surpassing financial objectives. • Take part in developing the budget, if need be. • Complete all financial reports. • Participate in analyzing these reports, finding discrepancies and taking any necessary corrective action. • Be responsible for cash used as the restaurant's working capital. |
| 5. Manage the physical facilities and equipment : |
| • Ensure respect for the restaurant's daily maintenance schedule. • Perform follow-up of maintenance contracts. • Maintain a file on every piece of equipment and component in the restaurant. • Ensure respect for preventive maintenance measures for the building and all equipment. |
| Required qualifications: |
| Background : • Have a D.E.C. in hotel/restaurant management, or relevant experience. • Have at least one year of experience in the fast-food or semi-fast-food restaurant industry, managing customer service and kitchen operations. • Bilingualism a plus. Job skills : • Ability to make decisions. • Ability to multi-task. • Ability to work in a team. • Attention to detail. People skills : • Leadership. • Good communicator. • Good listener. • Dynamic. • Objectives/results-oriented. Hiring conditions : •Available days, evenings, weekends. |
| 1. Extend a quality, courteous welcome to guests : |
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| • Perfect your welcoming skills. • Be diplomatic with guests and maintain an open attitude. • Offer guests suggestions, adjusting for different types of clientele (e.g., groups, families, business lunches). • Remain objective when receiving comments and/or complaints. • Make guests feel they are "lords and masters" of the restaurant. • Vary your language; try non-standard expressions. |
| 2. Respect internal policies : |
| • Respect established dress code and hygiene standards. • Respect safety standards. • Respect rules on numbers of guests per section. • Follow standard customer welcoming/seating procedures. • Inquire about customers' satisfaction when they leave. |
| 3. Perform general duties : |
| • Respect the particular restaurant's maintenance schedules. • Help improve the work atmosphere at the restaurant by displaying team spirit. • Perform any other task requested by your immediate supervisor. |
| 1. Extend a quality, courteous welcome to guests : |
|---|
| • Perfect your welcoming skills. • Be diplomatic with clients and maintain an open attitude. • Offer guests suggestions, adjusting for different types of clientele (e.g., groups, families, business lunches). • Remain objective when receiving comments and/or complaints. Make guests feel they are "lords and masters" of the restaurant. |
| 2. Provide quality service to patrons : |
| • Take orders accurately. • Develop good working methods (e.g., to recall which customer ordered which dish). • Verify the quality of dishes as they leave the kitchen. • Respect established standards of customer service. |
| 3. Respect established standards : |
| • Respect established dress code and hygiene standards. • Respect established safety standards. |
| 4. Perform set-up and maintenance : |
| • Ensure your section is properly set up at the beginning and end of your shift. • Ensure your section is clean at all times. • Help ensure the Bread Bar section is constantly in good order. • Perform all scheduled daily cleaning activities. • Offer and give your help, at any time, to colleagues in completing maintenance tasks. |
| 5. Manage your bills and cash register report : |
| • Be responsible for cash received and bills used. • Be responsible for properly entering items on the cash register. • Be responsible for properly processing all forms related to credit card transactions. • Be responsible for balancing your cash register. • Remit your completed cash register report to the appropriate supervisor at the end of your shift. |
| 6. Help create a good work atmosphere : |
| • Demonstrate team spirit vis-a-vis kitchen as well as service personnel. • Transmit comments, suggestions, dissatisfaction or requests to your supervisor. • Take part in meetings. |
| 7. Perform general duties : |
| • Perform requisitions related to the bar if there is no busboy available to do the job. • Perform any other task requested by your immediate supervisor. |
| 1. Manage operations : |
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| • Occasionally, make recommendations regarding work schedules. • Supervise and participate in planning the various set-up procedures in the dining room. • Perform the servers' tasks. • Supervise respect for operational standards. • Be attentive to any idea that aims for continuous improvements to service and to customer satisfaction, and transmit any such idea to your supervisor. • Participate in applying the appropriate measures and/or tools for maximizing service quality and profitability. |
| 2. Manage staff : |
| • Occasionally, participate in hiring interviews for personnel under your responsibility. • Supervise the training of new dining-room employees. • Make recommendations to your supervisor regarding employees who could eventually move up to management positions. • Help create a good work atmosphere. • Make suggestions to your supervisor on what items should be on the agenda for periodic staff meetings. • Occasionally, help chair staff meetings. • Occasionally, participate in performance evaluations for personnel under your responsibility. • Respect, and help ensure the respect for dress code and hygiene standards. • Help create an atmosphere of cooperation and mutual assistance by leading by example. |
| 1. Clear and reset tables : |
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| • This is your main duty as busboy during peak hours: clear and reset tables so that optimum use is made of the restaurant's seating. |
| 2. Assist service staff : |
| • Carry dirty dishes from the dining room to the dishwashing area. • Supply the service bins (utensils, napkins, placemats, soup bowls, dishes, cutlery) and island (as the case may be). • Empty the garbage at regular intervals and at the end of your shift. • Take bread to the tables and keep tables supplied with bread, if need be. • If need be, make contact with customers. |
| 3. Help with maintenance : |
| • Sweep the floors. • Help keep restrooms clean. |
| 4. Perform beverage requisitions : |
| • Perform beverage requisitions during your shift. • Keep the beer refrigerator stocked. |
| 5. Perform general duties : |
| • Perform any other task requested by your immediate supervisor. |
| 1. Provide training : |
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| • Directly supervise training of personnel under your responsibility. |
| 2. Respect internal policies : |
| • Respect established dress code and hygiene standards. • Always wear a hairnet and ensure hands are completely clean at all times. • Respect safety standards (e.g., WHMIS). |
| 3. Maintain dishwashing and other kitchen equipment : |
| • Constantly oversee maintenance of the dishwashing machine, sinks, and the work space reserved for dishwashing operations. • Contribute to kitchen equipment maintenance. |
| 4. Monitor costs of sanitation products : |
| • Ensure that sanitation products are consumed in a controlled manner (refer to the user guide for each product). |
| 5. Clean and maintain the building (interior/exterior) : |
| • Perform periodic and/or seasonal cleaning operations according to the established schedule (e.g., wash floors/walls/ceilings, maintain garbage collection area, ensure parking lot is clean). |
| 6. Help create a good work atmosphere : |
| • Demonstrate team spirit vis-‡-vis service as well as kitchen personnel. • Transmit comments, suggestions, dissatisfaction or requests to your supervisor. • Take part in meetings. |
| 1. Perform responsibilities related to dishwashing: |
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| • Wash and replace dishes. |
| 2. Respect internal policies : |
| • Respect established dress code and hygiene standards. • Always wear a hairnet and ensure hands are completely clean at all times. • Respect established safety standards. |
| 3. Maintain dishwashing and other kitchen equipment : |
| • Constantly oversee maintenance of the dishwashing machine, sinks, and the work space reserved for dishwashing operations. • Contribute to kitchen equipment maintenance. |
| 4. Clean and maintain the building (interior/exterior) : |
| • Perform daily cleaning operations according to the established schedule (e.g., clean restrooms, vacuum, sweep, take out garbage). • Perform periodic and/or seasonal cleaning operations according to the established schedule (e.g., wash floors/walls/ceilings, maintain garbage collection area, ensure parking lot is clean). |
| 5. Help create a good work atmosphere : |
| • Demonstrate team spirit vis-‡-vis service as well as kitchen personnel. • Transmit comments, suggestions, dissatisfaction or requests to your supervisor. • Take part in meetings. |
| 6. Perform general duties : |
| • Perform any other task requested by your immediate supervisor (e.g., painting). |
| 1. Manage production : |
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| • Occasionally, make recommendations regarding work schedules. • Supervise and, if need be, participate in the various set-up procedures in your area. • Participate in production. • Supervise the respect for operational standards. • Participate in identifying deviations from forecasts (daily, weekly, monthly). Participate in applying the appropriate corrective measures to improve production and control costs. |
| 2. Manage purchases and inventory : |
| • Participate in planning purchases based on consumption. • Occasionally, order merchandise. • Participate in managing the quality and quantity of products received. • Occasionally, verify invoices. • Maintain good relationships with suppliers. • Participate in inventory management. • Ensure that inventory is properly rotated to avoid losses. |
| 3. Manage staff : |
| • Occasionally, participate in hiring interviews for personnel under your responsibility. • Supervise the training of new kitchen employees. • Make recommendations to your supervisor regarding employees who could eventually move up to management positions. • Help create a good work atmosphere. • Make suggestions to your supervisor on what items should be on the agenda for periodic staff meetings. • Occasionally, help chair staff meetings. • Occasionally, participate in performance evaluations for personnel under your responsibility. • Respect, and help ensure the respect for corporate standards and practices. • Respect, and help ensure the respect for dress code and hygiene standards. • Help create an atmosphere of cooperation and mutual assistance, by leading by example. |
| 4. Manage the physical facilities and equipment : |
| • Apply the preventive maintenance measures prescribed for each piece of equipment. • Ensure the kitchen is kept clean. • Participate in updating of the files on every piece of equipment and component in the restaurant (interior and exterior). |
| 1. Respect product quality and quantity standards : |
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| • Respect established standards regarding recipes, serving sizes, meal presentation, and preparation times. |
| 2. Perform kitchen set-up and ensure operations : |
| • Ensure that the various set-up procedures related to the kitchen are properly conducted at the beginning of your shift (e.g., hot table, cold table). • Chop, wash and handle food, etc. |
| 3. Respect internal policies : |
| • Respect established dress code and hygiene standards. • Always wear a hairnet and ensure hands are completely clean at all times. • Respect established safety standards. |
| 4. Help manage inventory and control costs : |
| • Help rotate inventory in refrigerator and freezer areas. • Collaborate with your team supervisor on food-thawing and set-up forecasts. • Help prevent waste. • Make recommendations to your supervisor on what food items need to be ordered. |
| 5. Maintain the premises and equipment : |
| • Perform daily cleaning operations according to the established schedule. • Ensure preventive maintenance of equipment. • Offer and give your help, at any time, to colleagues in completing maintenance tasks. |
| 6. Help create a good work atmosphere : |
| • Demonstrate team spirit vis-a-vis service as well as kitchen personnel. • Transmit comments, suggestions, dissatisfaction or requests to your supervisor. • Take part in meetings. |
| 7. Perform general duties : |
| • Help wash dishes if dishwasher is absent. • Perform any other task requested by your immediate supervisor. |
Pacini is also a great place for business breakfasts, family breakfasts, Italian breakfasts, healthy breakfasts, working breakfasts and early, early breakfasts! It’s where you’ll find a morning smile, cozy surroundings, a calm atmosphere, and comfortable bench seats that are ideal for quiet get-togethers. Take a look at our delicious breakfast menu and see our opening hours.
Did you meet the love of your life at a Pacini Bread BarTM? Do you have a memorable, funny or touching moment? A funny or crazy situation that led to uncontrolled laughter? Share your story with us! You could win a trip for 2 to Italy and your story will be the subject of our next TV ad. Plus there are other prizes: two Pacini gift cards worth $1,000 each, 4 Pacini gift cards worth $500 each, and 10 gift baskets filled with Pacini products worth $100 each. A total of 17 prizes valued at $10,000!
Some stories will be published on our Facebook page during the contest period!
To participate, complete the entry form ou rendez-vous sur notre page Facebook ! 
