Operations manager, restaurant

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. 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. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Enforce provincial/territorial liquor legislation and regulations. 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: 5-10 people. Personal suitability: Client focus. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Reliability. Ability to multitask. Employment terms options: Evening. Flexible hours. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. Day. Weekend.

• BudgetPreferred
• CleaningPreferred
• preparationPreferred
• InterpersonalPreferred
• staffPreferred
• HealthPreferred
• ClientPreferred
• Food preparationPreferred
• safetyPreferred
• complaintsPreferred
• FlexiblePreferred
• CustomerPreferred

Identified from the job description. Confirm important requirements above.

• Additional information Personal suitability Client focus Efficient interpersonal skills Excellent oral communication Excellent written communication Reliability

Minimum education

College diploma

Apply by

Sep 26, 2026