restaurant manager

Overview Languages English Education Secondary (high) school graduation certificate Experience 7 months to less than 1 year 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 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 Additional information 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

The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising staff performance. Key duties include recruiting and training employees, ensuring health and safety compliance, and managing customer relations and events.

Candidates must have a secondary school graduation certificate and between 7 months to 1 year of experience. The role requires the ability to work in a fast-paced environment and possess a basic security clearance.

• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Recruitment
• Inventory Management
• Customer Service
• Performance Reviews
• Scheduling
• Financial Reporting
• Health And Safety Compliance
• Supplier Negotiation
• Event Management
• Marketing Implementation

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

Minimum education

High school

Minimum experience

0+ years

Apply by

Aug 30, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level