restaurant manager

Overview Languages English Education College/CEGEP 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. Work setting Urban area 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 Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews 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 Supervision More than 20 people Credentials Certificates, licences, memberships, and courses Workplace Hazardous Materials Information System (WHMIS) Certificate Occupational Health and Safety Certificate Safe Food Handling certificate Experience and specialization Computer and technology knowledge Electronic cash register Point of sale system Additional information 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 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 and safety regulations.

Candidates require a college or CEGEP education and between one to two years of experience. Necessary certifications include WHMIS, Occupational Health and Safety, and Safe Food Handling.

• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Recruitment
• Staff Training
• Inventory Management
• Health and Safety Compliance
• Supplier Negotiation
• Catering Management
• Marketing Implementation
• Customer Service
• Event Management
• Cash Balancing
• Performance Reviews
• POS Systems
• Electronic Cash Register
• Multitasking

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

Minimum education

Professional degree

Minimum experience

0+ years

Apply by

Sep 16, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level