assistant manager, restaurant

Overview Languages English Education College/CEGEP or equivalent experience Experience 3 years to less than 5 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 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 Balance cash and complete balance sheets, cash reports and related forms 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 Supervision 11-15 people Credentials Certificates, licences, memberships, and courses Smart Serve Workplace Hazardous Materials Information System (WHMIS) Certificate Safe Food Handling certificate Experience and specialization Computer and technology knowledge Electronic cash register MS Office MS Outlook Point of sale system Additional information Security and safety Criminal record check Reference required Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Combination of sitting, standing, walking Large workload Personal suitability Accurate Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask

The Assistant Manager is responsible for overseeing daily restaurant operations, including staff supervision, scheduling, and training. They also manage financial aspects such as budgeting, cost control, and revenue monitoring to maintain profitability.

Candidates need 3 to 5 years of experience and a college diploma or equivalent. Required certifications include Smart Serve, WHMIS, and Safe Food Handling.

• Point-of-sale systemsPreferred
• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Recruitment
• Inventory Management
• Customer Service
• Scheduling
• Financial Reporting
• Health and Safety Compliance
• Supplier Negotiation
• Marketing Implementation
• Point of Sale Systems
• MS Office

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

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 16, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level