manager, restaurant

Overview Languages English Education Secondary (high) school graduation certificate Experience 1 year to less than 2 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 Evaluate daily operations 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 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 Physically demanding Attention to detail Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Ability to multitask

The manager is responsible for overseeing daily restaurant operations, including staff supervision, recruitment, and training. They must also manage budgets, monitor revenues, and ensure compliance with health, safety, and liquor regulations.

Candidates must have a high school graduation certificate and between 1 to 2 years of relevant experience. The role requires the ability to work in a fast-paced environment and possess own transportation.

• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Operational Management
• Staff Recruitment
• Scheduling
• Staff Training
• Performance Reviews
• Inventory Management
• Health and Safety Compliance
• Supplier Negotiation
• Catering Management
• Marketing Implementation
• Customer Service
• Event Management
• Cash Balancing
• Liquor Legislation Compliance
• Multitasking

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

Minimum education

High school

Minimum experience

0+ years

Apply by

Sep 15, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level