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- Employment type
- Full-time
- Experience level
- Senior · 5+ years
- Minimum education
- Bachelor’s degree
- Posting language
- English
- Working hours
- 40 hours per week
- Seniority
- Mid-Senior level
Job summary
Manage the restaurant’s budget, daily operations, menu pricing, inventory, and supplier relationships to support profitability and compliance. Recruit, schedule, train, and supervise staff while maintaining customer service standards and addressing customer concerns.
Job details
Overview Languages English Education Bachelor's degree Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant and food service Budgetary responsibility $500,001 - $1,500,000 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 Supervision 11-15 people Staff in various areas of responsibility Experience and specialization Computer and technology knowledge Accounting software Electronic cash register MS Access Point of sale system Benefits Health benefits Health care plan
What you’ll do
Manage the restaurant’s budget, daily operations, menu pricing, inventory, and supplier relationships to support profitability and compliance. Recruit, schedule, train, and supervise staff while maintaining customer service standards and addressing customer concerns.
Requirements
A bachelor’s degree and at least five years of experience are specified. The role requires on-site work and supervision of 11–15 employees, along with knowledge of accounting software, electronic cash registers, MS Access, and point-of-sale systems.
Benefits
- Health Care Plan
Listed skills
- Inventory management · Preferred
- Customer service · Preferred
Other relevant skills
Identified from the job description. Confirm important requirements above.
- Budget Management
- Restaurant Operations
- Menu Pricing
- Staff Recruitment
- Staff Scheduling
- Staff Supervision
- Staff Training
- Performance Reviews
- Cash Management
- Inventory Management
- Supplier Negotiation
- Customer Service
- Liquor Legislation Compliance
- Health And Safety Compliance
- Marketing
- Accounting Software
Job areas
- Hospitality
- Food & Beverage
- Management & Leadership
- Finance & Accounting
- Customer Service & Support