Assistant Manager, Restaurant

Job summary

Evaluate and organize daily restaurant operations, including menu and food preparation adjustments, revenue and labour cost monitoring, inventory, and health and safety compliance. Recruit, schedule, train, and supervise staff, while coordinating with suppliers and clients and addressing customer concerns.

Job details

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years 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 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 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 Supervision 5-10 people Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Physically demanding Standing for extended periods Personal suitability Client focus Efficient interpersonal skills Organized Team player Ability to multitask

What you’ll do

Evaluate and organize daily restaurant operations, including menu and food preparation adjustments, revenue and labour cost monitoring, inventory, and health and safety compliance. Recruit, schedule, train, and supervise staff, while coordinating with suppliers and clients and addressing customer concerns.

Requirements

Requires a college, CEGEP, or other non-university certificate or diploma from a program lasting one to two years. Requires two to less than three years of experience; the role also calls for organization, client focus, teamwork, multitasking, and the ability to work in a fast-paced, physically demanding environment under pressure and tight deadlines.

Listed skills

• Team Leadership · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Daily Operations Management
• Food Preparation Methods
• Menu Pricing
• Budget Management
• Revenue Monitoring
• Labour Cost Monitoring
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Inventory Management
• Health And Safety Compliance
• Supplier Negotiation
• Catering Coordination
• Customer Complaint Resolution
• Team Leadership

Job areas

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

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