Restaurant Manager

Job summary

Manage daily restaurant operations, budgets, staffing, inventory, and supplier relationships to support profitability and ensure health and safety compliance. Provide customer service, address complaints, negotiate catering and facility arrangements, and participate in marketing and event management.

Job details

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years or equivalent experience Experience 2 years to less than 3 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 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 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 Address customers' complaints or concerns Provide customer service Manage events Experience and specialization Computer and technology knowledge Electronic cash register MS Access MS Excel MS Office MS Windows MS Word Point of sale system Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Dependability Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask

What you’ll do

Manage daily restaurant operations, budgets, staffing, inventory, and supplier relationships to support profitability and ensure health and safety compliance. Provide customer service, address complaints, negotiate catering and facility arrangements, and participate in marketing and event management.

Requirements

Requires 2 years to less than 3 years of experience and a college, CEGEP, or other non-university certificate or diploma from a 1- to 2-year program, or equivalent experience. Candidates should be comfortable working in a fast-paced, high-pressure environment with tight deadlines and demonstrate accuracy, organization, flexibility, communication, and teamwork.

Listed skills

• Point-of-sale systems · Preferred
• Customer service · Preferred
• Cost Control · Preferred
• Food safety · Preferred
• Microsoft Office · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Budget Management
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Performance Reviews
• Inventory Management
• Supplier Negotiation
• Customer Service
• Complaint Resolution
• Event Management
• Marketing
• Cost Control
• Food Safety
• Point Of Sale Systems
• Microsoft Office

Job areas

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

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