We have a long history of proudly serving Canadians great-tasting, flame-grilled burgers. For over 60 years, our restaurants have been Canadian-owned and operated, serving Canadians all across our beautiful country. Much has changed in the past 60 years, however our recipe has remained as true and delicious as ever. Our Harvey's® grill-masters charbroil each burger to perfection at 600℉ on an open-flame grill. Once the burger is set in front of you, we let you choose from a selection of fresh toppings and together we build your perfect burger right before your eyes. Your burger made just the way you want it. Now that's a beautiful thing!
On-site · Bowmanville
The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising a staff of 16-20 people. Key duties include recruiting and training personnel, managing inventory, and ensuring high standards of customer service and safety.
On-site
The cook is responsible for planning menus, preparing complete meals, and managing overall kitchen operations. This includes supervising staff, ordering supplies, and maintaining cleanliness and inventory records.
On-site · Toronto
The supervisor is responsible for coordinating staff activities, training employees in safety and sanitation, and ensuring food quality standards are met. They also manage inventory, establish work schedules, and address customer concerns.
On-site · Saint-Sauveur-des-Monts
Assist the cook with food preparation and kitchen duties. Support general operations within the restaurant environment.
On-site · Québec
The role involves serving customers at counters or buffet tables and taking orders. Responsibilities also include preparing, portioning, and wrapping foods, as well as cleaning and stocking food service areas.
On-site · Oshawa
The role involves planning, directing, and evaluating daily restaurant operations and implementing operational procedures. Key tasks include balancing cash reports, maintaining inventory, and addressing customer concerns.
On-site · Richmond Hill
The manager is responsible for overseeing daily restaurant operations, including budgeting, staff supervision, and inventory control. They must ensure health and safety regulations are met while managing customer service and staff performance.
On-site · London
Supervise and coordinate food preparation staff while ensuring quality control and sanitation standards are met. Manage operational tasks including scheduling, budgeting, inventory tracking, and addressing customer concerns.
On-site · Cambridge
The manager is responsible for overseeing daily restaurant operations, including staff supervision, scheduling, and training. They must also analyze budgets to maintain profits and ensure compliance with health and safety regulations.
On-site · Saint John
The Restaurant Manager is responsible for overseeing daily operations, monitoring revenues, and managing staff performance and scheduling. Key duties include maintaining inventory, ensuring health and safety compliance, and addressing customer concerns.