restaurant manager

Overview Languages English Education Secondary (high) school graduation certificate 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 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 Plan and organize daily operations Determine type of services to be offered and implement operational procedures Conduct performance reviews Ensure health and safety regulations are followed Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Supervision 5-10 people

The manager is responsible for overseeing daily restaurant operations, including budget development and labor cost monitoring to maintain profitability. They also handle staff supervision, performance reviews, and ensure adherence to health and safety regulations.

Candidates must have a high school graduation certificate and between 2 to 3 years of relevant experience. The role requires the ability to manage a team of 5-10 people and handle operational procedures.

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Operational Planning
• Performance Reviews
• Health and Safety Compliance
• Client Negotiation
• Marketing Implementation
• Staff Supervision
• Menu Pricing
• Labor Cost Monitoring
• Food Preparation Management

• Hospitality
• Food & Beverage
• Management & Leadership

Minimum education

High school

Minimum experience

2+ years

Apply by

Aug 9, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level