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- Employment type
- Full-time
- Experience level
- Mid-level · 2+ years
- Minimum education
- Professional degree
- Posting language
- English
- Working hours
- 40 hours per week
- Seniority
- Mid-Senior level
Job summary
Manage restaurant and food service operations, including budgeting, inventory, supplier arrangements, and compliance with health and safety regulations. Recruit, train, schedule, supervise, and evaluate staff while addressing customer concerns and maintaining service standards.
Job details
Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year or equivalent experience 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. Work setting Restaurant and food service Responsibilities Tasks Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Monitor staff performance Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Conduct performance reviews Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Leading/instructing individuals Address customers' complaints or concerns Inspect kitchens and food service areas Recruit, organize, train and manage staff Plan, organize, direct, control and evaluate daily operations Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Attention to detail Standing for extended periods Personal suitability Accurate Client focus Dependability Flexibility Organized Reliability Team player Ability to multitask
What you’ll do
Manage restaurant and food service operations, including budgeting, inventory, supplier arrangements, and compliance with health and safety regulations. Recruit, train, schedule, supervise, and evaluate staff while addressing customer concerns and maintaining service standards.
Requirements
Requires a college, CEGEP, or other non-university certificate or diploma from a program lasting 3 months to less than 1 year, or equivalent experience. Requires 3 to less than 5 years of experience; the role also calls for accuracy, dependability, flexibility, organization, reliability, teamwork, and the ability to multitask.
Listed skills
- Recruitment · Preferred
- Organization · Preferred
- Budgeting · Preferred
- Attention to detail · Preferred
- Multitasking · Preferred
- Inventory management · Preferred
Other relevant skills
Identified from the job description. Confirm important requirements above.
- Budgeting
- Daily Operations Management
- Staff Supervision
- Staff Scheduling
- Staff Training
- Performance Reviews
- Inventory Management
- Health And Safety Compliance
- Supplier Negotiation
- Customer Complaint Resolution
- Kitchen Inspection
- Recruitment
- Food Service Management
- Organization
- Attention To Detail
- Multitasking
Job areas
- Food & Beverage
- Hospitality
- Management & Leadership
- Customer Service & Support