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- Employment type
- Full-time
- Experience level
- Mid-level · 2+ years
- Minimum education
- Professional degree
- Apply by
- Oct 22, 2026
- Posting language
- English
- Working hours
- 40 hours per week
- Seniority
- Mid-Senior level
Job summary
Manage daily restaurant operations, budgets, food preparation methods, menu pricing, revenues, costs, and inventory. Recruit, schedule, train, and evaluate staff while ensuring health and safety compliance, supporting marketing plans, and addressing customer concerns.
Job details
Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks 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 Conduct performance reviews Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Participate in marketing plans and implementation Address customers' complaints or concerns Interview, hire and provide training for staff Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for newcomers and refugees Supports newcomers and/or refugees with foreign credential recognition Support for youths Offers on-the-job training tailored to youth
What you’ll do
Manage daily restaurant operations, budgets, food preparation methods, menu pricing, revenues, costs, and inventory. Recruit, schedule, train, and evaluate staff while ensuring health and safety compliance, supporting marketing plans, and addressing customer concerns.
Requirements
Requires English and a college, CEGEP, or other non-university certificate or diploma from a program lasting 3 months to less than 1 year. Requires 2 to less than 3 years of experience.
Listed skills
- Recruitment · Preferred
- Cost Control · Preferred
- Inventory management · Preferred
Other relevant skills
Identified from the job description. Confirm important requirements above.
- Budget Development
- Restaurant Operations
- Menu Pricing
- Cost Control
- Staff Performance Management
- Operations Planning
- Recruitment
- Staff Scheduling
- Performance Reviews
- Inventory Management
- Health And Safety Compliance
- Marketing
- Customer Complaint Resolution
- Staff Training
Job areas
- Hospitality
- Food & Beverage
- Management & Leadership
- Human Resources
- Customer Service & Support