restaurant manager

Overview Languages English Education Secondary (high) school graduation certificate 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. Work setting Urban area Budgetary responsibility $100,001 - $500,000 Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits Evaluate daily operations Monitor revenues to determine labour cost Plan and organize daily operations Set staff work schedules Supervise staff Train staff Balance cash and complete balance sheets, cash reports and related forms Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Leading/instructing individuals Address customers' complaints or concerns Provide customer service Supervision 16-20 people Credentials Certificates, licences, memberships, and courses Safe Food Handling certificate Food Safety Certificate Experience and specialization Computer and technology knowledge Electronic cash register MS Excel MS Office MS Outlook MS PowerPoint MS Windows MS Word Spreadsheet Additional information Security and safety Bondable Work conditions and physical capabilities Fast-paced environment Work under pressure Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Benefits Financial benefits Gratuities Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for newcomers and refugees Supports newcomers and/or refugees with foreign credential recognition

The manager is responsible for overseeing daily restaurant operations, including staff supervision, scheduling, and training for 16-20 people. Key duties include analyzing budgets to maintain profits, managing inventory, and ensuring compliance with health and safety regulations.

Candidates must have 3 to 5 years of experience and a secondary school graduation certificate or equivalent. Required certifications include Safe Food Handling and Food Safety certificates, along with proficiency in MS Office and electronic cash registers.

• Gratuities

• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Inventory Management
• Staff Training
• Customer Service
• Cash Balancing
• Health And Safety Compliance
• Supplier Negotiation
• Scheduling
• MS Excel
• MS Office
• Electronic Cash Register
• Oral Communication
• Written Communication
• Multitasking
• Client Focus

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

Minimum education

High school

Minimum experience

2+ years

Apply by

Sep 10, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level