Restaurant manager

Job summary

The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising a team of 5-10 staff members. Key duties include recruiting and training personnel, managing inventory, and ensuring high standards of customer service and health safety.

Job details

Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 32 hours per week Education: Expérience: Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years or equivalent experience Work setting Rural area Restaurant 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 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 Supervise and check delivery of food trolleys Manage kitchen operations Maintain records of food costs, consumption, sales and inventory Determine the size of food portions and costs Supervision 5-10 people Food service counter attendants and food preparers Delivery drivers Cook (general) Certificates, licences, memberships, and courses Smart Serve Safe Food Handling certificate Computer and technology knowledge Electronic cash register MS Office Point of sale system HACCP (Hazard Analysis Critical Control Points) knowledge Area of specialization Revenue - cost analysis Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Screening questions Do you have experience working in this field? Do you have the required certifications listed in the job posting? Employment terms options Evening Experience 2 years to less than 3 years Employment terms options Morning Day Weekend Overtime required Other Benefits Free parking available

What you’ll do

The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising a team of 5-10 staff members. Key duties include recruiting and training personnel, managing inventory, and ensuring high standards of customer service and health safety.

Requirements

Candidates must have 2 to 3 years of experience and a non-university certificate or diploma from a 1-2 year program. Required certifications include Smart Serve and Safe Food Handling, along with proficiency in MS Office and POS systems.

Benefits

• Free Parking

Listed skills

• Customer service · Preferred
• Recruitment · Preferred
• Cost Control · Preferred
• Financial Reporting · Preferred
• interpersonal skills · Preferred
• Multitasking · Preferred
• Inventory management · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Inventory Management
• Customer Service
• Recruitment
• Scheduling
• Performance Reviews
• Cost Control
• Health and Safety Compliance
• Supplier Negotiation
• Event Management
• Kitchen Operations
• Marketing Implementation
• Financial Reporting
• Multitasking
• Interpersonal Skills

Job areas

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