Restaurant manager

Job summary

Manage restaurant operations, including staffing, scheduling, supervision, training, inventory, and service procedures. Monitor revenues and costs, ensure health and safety compliance, address customer concerns, and manage events.

Job details

Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years Tasks 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 Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Address customers' complaints or concerns Manage events Work Term: Permanent Work Language: English Hours: 30 hours per week

What you’ll do

Manage restaurant operations, including staffing, scheduling, supervision, training, inventory, and service procedures. Monitor revenues and costs, ensure health and safety compliance, address customer concerns, and manage events.

Requirements

A secondary school graduation certificate is required, along with 1 to less than 2 years of experience. The role requires the ability to organize operations, manage staff and inventory, and ensure customer service and safety standards.

Listed skills

• Daily Operations Planning · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Revenue Monitoring
• Labour Cost Management
• Staff Performance Monitoring
• Daily Operations Planning
• Staff Recruitment
• Work Scheduling
• Staff Supervision
• Staff Training
• Service Planning
• Operational Procedures
• Costing
• Inventory Management
• Health And Safety Compliance
• Customer Complaint Resolution
• Event Management

Job areas

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

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