Restaurant manager

Job summary

Plan, organize, direct, and evaluate daily restaurant operations, including budgeting, inventory, staffing, cash balancing, and compliance with health and safety regulations. Support marketing activities, negotiate with suppliers, and address customer concerns while supervising a team of 11–15 people.

Job details

Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 40 hours per week Education: Expérience: Education College/CEGEP Work setting Urban area Budgetary responsibility $500,001 - $1,500,000 Tasks Analyze budget to boost and maintain the restaurant's profits Evaluate daily operations Plan and organize daily operations Recruit staff 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 arrangements with suppliers for food and other supplies Participate in marketing plans and implementation Address customers' complaints or concerns Provide customer service Plan, organize, direct, control and evaluate daily operations Supervision 11-15 people Computer and technology knowledge Electronic cash register MS Access MS Excel MS Office MS Windows MS Word Point of sale system Spreadsheet Security and safety Bondable Transportation/travel information Own transportation Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Employment terms options Early morning Evening Flexible hours Experience 3 years to less than 5 years Employment terms options Morning Night Day Weekend

What you’ll do

Plan, organize, direct, and evaluate daily restaurant operations, including budgeting, inventory, staffing, cash balancing, and compliance with health and safety regulations. Support marketing activities, negotiate with suppliers, and address customer concerns while supervising a team of 11–15 people.

Requirements

Requires a College/CEGEP education and 3 to less than 5 years of experience. The role calls for strong communication, organization, accuracy, flexibility, customer focus, dependability, and the ability to work under pressure in a fast-paced environment.

Listed skills

• Financial Reporting · Preferred
• Cost Control · Preferred
• Inventory management · Preferred
• Customer service · Preferred
• written communication · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Budget Analysis
• Staff Recruitment
• Staff Supervision
• Cash Management
• Financial Reporting
• Performance Reviews
• Cost Control
• Inventory Management
• Health And Safety Compliance
• Supplier Negotiation
• Marketing
• Customer Service
• Complaint Resolution
• Oral Communication
• Written Communication

Job areas

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

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