Restaurant manager

Job summary

Manage the restaurant’s daily operations, including budgeting, menu pricing, inventory, cash reporting, and compliance with health, safety, and liquor regulations. Recruit, schedule, train, and supervise staff while supporting customer service, supplier and catering negotiations, marketing, and events.

Job details

Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 35 hours per week Education: Expérience: Education Secondary (high) school graduation certificate 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 Enforce provincial/territorial liquor legislation and regulations 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 Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Security and safety Basic security clearance Transportation/travel information Own transportation Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Flexibility Organized Reliability Team player Ability to multitask Employment terms options Early morning Experience 7 months to less than 1 year Employment terms options Evening Morning Night On call Day Weekend

What you’ll do

Manage the restaurant’s daily operations, including budgeting, menu pricing, inventory, cash reporting, and compliance with health, safety, and liquor regulations. Recruit, schedule, train, and supervise staff while supporting customer service, supplier and catering negotiations, marketing, and events.

Requirements

Requires a secondary school graduation certificate and 7 months to less than 1 year of experience. The role calls for accuracy, organization, dependability, flexibility, customer focus, multitasking, and the ability to work under pressure in a fast-paced, physically demanding environment.

Listed skills

• Customer service · Preferred
• Budgeting · Preferred
• Cost Control · Preferred
• Food safety · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budgeting
• Restaurant Operations
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Inventory Management
• Cash Management
• Cost Control
• Supplier Negotiation
• Customer Service
• Complaint Resolution
• Event Management
• Marketing
• Food Safety

Job areas

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

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