Manager, Restaurant

Job summary

The manager is responsible for overseeing daily restaurant operations, including staff supervision, recruitment, and scheduling. Key duties include monitoring revenues, managing inventory, and ensuring high standards of customer service and safety.

Job details

Overview Languages English Education No degree, certificate or diploma 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 Evaluate daily operations 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 Organize and maintain inventory Ensure health and safety regulations are followed Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Supervision 16-20 people Credentials Certificates, licences, memberships, and courses Safe Food Handling certificate Experience and specialization Computer and technology knowledge Point of sale system Additional information Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Benefits Other benefits Parking available 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 Provides awareness training to employees to create a welcoming work environment for youth

What you’ll do

The manager is responsible for overseeing daily restaurant operations, including staff supervision, recruitment, and scheduling. Key duties include monitoring revenues, managing inventory, and ensuring high standards of customer service and safety.

Requirements

Candidates must have 2 to 3 years of experience and a Safe Food Handling certificate. Proficiency with Point of Sale systems and the ability to work in a physically demanding, fast-paced environment are required.

Benefits

• Parking Available

Listed skills

• Customer service · Preferred
• Recruitment · Preferred
• Inventory management · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Staff Supervision
• Recruitment
• Scheduling
• Inventory Management
• Performance Reviews
• Cash Balancing
• Customer Service
• Event Management
• Point Of Sale System
• Health And Safety Compliance
• Marketing Implementation
• Staff Training

Job areas

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