Restaurant Manager

Job summary

The manager is responsible for overseeing daily restaurant operations, including budgeting, staff scheduling, and performance monitoring. They also handle supplier negotiations, ensure regulatory compliance, and manage customer service and events.

Job details

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years 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. Responsibilities 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 staff performance Plan and organize daily operations Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Conduct performance reviews Enforce provincial/territorial liquor legislation and regulations 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 Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Supervision Staff in various areas of responsibility 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 Personal suitability Accurate Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask

What you’ll do

The manager is responsible for overseeing daily restaurant operations, including budgeting, staff scheduling, and performance monitoring. They also handle supplier negotiations, ensure regulatory compliance, and manage customer service and events.

Requirements

Candidates must have a college diploma or non-university certificate and between 2 to 3 years of relevant experience. The role requires the ability to work in a fast-paced environment with strong organizational and communication skills.

Listed skills

• Customer service · Preferred
• interpersonal skills · Preferred
• Multitasking · Preferred
• scheduling · Preferred
• Conflict Resolution · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Staff Training
• Operational Procedures
• Performance Reviews
• Liquor Legislation Compliance
• Health and Safety Regulations
• Supplier Negotiation
• Catering Management
• Customer Service
• Event Management
• Conflict Resolution
• Scheduling
• Multitasking
• Interpersonal Skills
• Oral and Written Communication

Job areas

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