Restaurant Manager

Job summary

The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising a staff of 16-20 people. Key duties include recruiting and training staff, managing inventory, and ensuring compliance with health and safety regulations.

Job details

Overview Languages English Education Secondary (high) school graduation certificate Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Budgetary responsibility $100,001 - $500,000 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 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 Organize and maintain inventory Ensure health and safety regulations are followed Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Leading/instructing individuals Provide customer service Manage events Supervision 16-20 people Additional information 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 Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Benefits Health benefits Dental plan Health care plan

What you’ll do

The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising a staff of 16-20 people. Key duties include recruiting and training staff, managing inventory, and ensuring compliance with health and safety regulations.

Requirements

Candidates must have a high school graduation certificate and between 1 to 2 years of relevant experience. The role requires the ability to work in a fast-paced environment and possess strong interpersonal and communication skills.

Benefits

• Health Benefits • Dental Plan • Health Care Plan

Listed skills

• Customer service · Preferred
• Recruitment · Preferred
• Financial Reporting · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Recruitment
• Inventory Management
• Customer Service
• Performance Reviews
• Financial Reporting
• Health and Safety Compliance
• Event Management
• Marketing Implementation
• Staff Training
• Operational Procedures

Job areas

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