Fast Food Restaurant Manager

Job summary

Manage daily restaurant operations, budgets, revenues, inventory, and supplier and client arrangements. Recruit, schedule, train, and supervise staff while ensuring customer service, regulatory compliance, and successful events.

Job details

Overview Languages English or French Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years 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. 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 revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services 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 Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for youths Participates in a government or community program or initiative that supports youth employment Offers on-the-job training tailored to youth Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work environment for youth

What you’ll do

Manage daily restaurant operations, budgets, revenues, inventory, and supplier and client arrangements. Recruit, schedule, train, and supervise staff while ensuring customer service, regulatory compliance, and successful events.

Requirements

Requires a college, CEGEP, or other non-university certificate or diploma from a program lasting one to two years. The posting specifies three to less than five years of experience and English or French language ability.

Listed skills

• Budgeting · Preferred
• Inventory management · Preferred
• Customer service · Preferred
• Food safety · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budgeting
• Restaurant Operations
• Menu Pricing
• Revenue Monitoring
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Cash Management
• Inventory Management
• Supplier Negotiation
• Customer Service
• Event Management
• Food Safety
• Marketing

Job areas

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

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