Operations manager, restaurant

Job summary

Monitor revenues and labour costs, recruit and supervise staff, assess performance, and set work schedules. Determine services and operational procedures, and negotiate with suppliers and clients for supplies, catering, or facility use.

Job details

Overview Languages English Education College/CEGEP 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 Monitor revenues to determine labour cost Monitor staff performance Recruit staff Set staff work schedules Supervise staff Determine type of services to be offered and implement operational procedures Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Additional information Work conditions and physical capabilities Repetitive tasks Attention to detail Combination of sitting, standing, walking

What you’ll do

Monitor revenues and labour costs, recruit and supervise staff, assess performance, and set work schedules. Determine services and operational procedures, and negotiate with suppliers and clients for supplies, catering, or facility use.

Requirements

Requires a college or CEGEP education and 2 to less than 3 years of experience. The role is on-site and involves repetitive tasks, attention to detail, and a combination of sitting, standing, and walking.

Listed skills

• Recruitment · Preferred
• Attention to detail · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Revenue Monitoring
• Labour Cost Management
• Staff Performance Monitoring
• Recruitment
• Staff Scheduling
• Staff Supervision
• Service Planning
• Operational Procedures
• Supplier Negotiation
• Client Negotiation
• Catering Operations
• Attention to Detail

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership

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