Restaurant Manager

Job summary

Manage restaurant budgets, profits, revenues, and labour costs while planning and overseeing daily operations. Recruit, schedule, supervise, and train staff; establish service procedures, review performance, and address 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 Monitor revenues to determine labour cost 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 Conduct performance reviews Address customers' complaints or concerns Provide customer service Experience and specialization Computer and technology knowledge Point of sale system Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Personal suitability Excellent oral communication Excellent written communication Organized

What you’ll do

Manage restaurant budgets, profits, revenues, and labour costs while planning and overseeing daily operations. Recruit, schedule, supervise, and train staff; establish service procedures, review performance, and address customer concerns.

Requirements

Requires a secondary school graduation certificate and 3 to less than 5 years of experience. The role requires knowledge of point-of-sale systems, strong oral and written communication, organization, and the ability to work in a fast-paced environment under pressure.

Listed skills

• Customer service · Preferred
• Point-of-sale systems · Preferred
• written communication · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Development
• Budget Analysis
• Profit Management
• Restaurant Operations
• Revenue Monitoring
• Labour Cost Management
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Customer Service
• Complaint Resolution
• Point-of-Sale Systems
• Oral Communication
• Written Communication

Job areas

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

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