Restaurant manager

Job summary

The restaurant manager is responsible for overseeing daily operations, managing staff performance, and ensuring the facility meets health and safety standards. They also analyze budgets to maximize profits and handle customer concerns to maintain service quality.

Job details

Durée de l'emploi: Saisonnier Langue de travail: Anglais Heures de travail: 30 to 44 hours per week Education: Expérience: Education Secondary (high) school graduation certificate Tasks Analyze budget to boost and maintain the restaurant's profits Evaluate daily operations Monitor staff performance Plan and organize daily operations Set staff work schedules Supervise staff Determine type of services to be offered and implement operational procedures Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Address customers' complaints or concerns Certificates, licences, memberships, and courses Responsible Beverage Service Certificate Work conditions and physical capabilities Fast-paced environment Work under pressure Repetitive tasks Physically demanding Attention to detail Standing for extended periods Personal suitability Client focus Dependability Flexibility Organized Reliability Team player Employment terms options Evening Experience 2 years to less than 3 years Employment terms options Flexible hours Day Weekend Financial benefits Gratuities Other Benefits On-site housing options Other benefits Transportation provided by employer Support for newcomers and refugees Offers mentorship programs that pair newcomers and/or refugees with experienced employees Does not require Canadian work experience Support for youths Offers on-the-job training tailored to youth Support for Indigenous people Offers mentorship, coaching and/or networking opportunities for Indigenous workers Supports for visible minorities Offers mentorship programs that pair members of visible minorities with experienced employees

What you’ll do

The restaurant manager is responsible for overseeing daily operations, managing staff performance, and ensuring the facility meets health and safety standards. They also analyze budgets to maximize profits and handle customer concerns to maintain service quality.

Requirements

Candidates must possess a secondary school graduation certificate and have 2 to 3 years of relevant experience. A Responsible Beverage Service Certificate is also required for this role.

Benefits

• Gratuities • On-site housing options • Transportation provided by employer • Mentorship programs • On-the-job training

Listed skills

• Time management · Preferred
• Customer service · Preferred
• Problem solving · Preferred
• Cost Control · Preferred
• Leadership · Preferred
• Inventory management · Preferred
• Performance Monitoring · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget analysis
• Staff supervision
• Inventory management
• Operational planning
• Customer service
• Health and safety compliance
• Cost control
• Staff scheduling
• Performance monitoring
• Problem solving
• Leadership
• Time management

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support