Restaurant manager

Job summary

The restaurant manager is responsible for planning and organizing daily operations, including budgeting, revenue monitoring, and inventory maintenance. They also supervise and train staff, ensure health and safety compliance, and manage customer relations and events.

Job details

Education: Expérience: Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Tasks Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations 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 Negotiate with clients for catering or use of facilities Address customers' complaints or concerns Provide customer service Manage events Supervision 3-4 people Employment terms options Evening Shift Experience 2 years to less than 3 years Employment terms options Morning Day Weekend Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 to 40 hours per week

What you’ll do

The restaurant manager is responsible for planning and organizing daily operations, including budgeting, revenue monitoring, and inventory maintenance. They also supervise and train staff, ensure health and safety compliance, and manage customer relations and events.

Requirements

Candidates must possess a college, CEGEP, or other non-university certificate or diploma from a program of 1 to 2 years. Additionally, 2 to 3 years of relevant work experience is required for this role.

Listed skills

• Customer service · Preferred
• Budgeting · Preferred
• Operations Management · Preferred
• Cash handling · Preferred
• Inventory management · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budgeting
• Operations management
• Revenue monitoring
• Staff supervision
• Staff training
• Performance reviews
• Inventory management
• Health and safety compliance
• Catering negotiation
• Customer service
• Event management
• Cash handling
• Scheduling

Job areas

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

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