Opens LinkedIn
- Employment type
- Full-time
- Experience level
- Mid-level · 2+ years
- Minimum education
- High school
- Posting language
- English
- Working hours
- 40 hours per week
- Seniority
- Mid-Senior level
Job summary
Manage daily restaurant operations, budgets, menu pricing, revenues, costs, and inventory while ensuring health and safety requirements are met. Recruit, schedule, train, and supervise staff, and handle supplier and client negotiations as well as customer concerns.
Job details
Overview Languages English Education Secondary (high) school graduation certificate Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Leading/instructing individuals Address customers' complaints or concerns Additional information Work conditions and physical capabilities Fast-paced environment Large workload Personal suitability Client focus Efficient interpersonal skills Organized Reliability Ability to multitask Benefits Other benefits Learning/training paid by employer
What you’ll do
Manage daily restaurant operations, budgets, menu pricing, revenues, costs, and inventory while ensuring health and safety requirements are met. Recruit, schedule, train, and supervise staff, and handle supplier and client negotiations as well as customer concerns.
Requirements
Requires a secondary school graduation certificate and 3 to less than 5 years of experience. The role also calls for organization, reliability, multitasking, efficient interpersonal skills, and a client-focused approach in a fast-paced environment with a large workload.
Benefits
- Employer-paid learning and training
Listed skills
- Budgeting · Preferred
- Cost Control · Preferred
- Inventory management · Preferred
Other relevant skills
Identified from the job description. Confirm important requirements above.
- Budgeting
- Restaurant Operations
- Menu Pricing
- Cost Control
- Revenue Monitoring
- Staff Recruitment
- Staff Scheduling
- Staff Supervision
- Staff Training
- Performance Reviews
- Cash Balancing
- Inventory Management
- Supplier Negotiation
- Catering Negotiation
- Health and Safety Compliance
- Customer Complaint Resolution
Job areas
- Hospitality
- Food & Beverage
- Management & Leadership
- Customer Service & Support
- Finance & Accounting