Restaurant Manager

Job summary

Manage and evaluate daily restaurant operations, including budgets, revenues, labour costs, staffing, inventory, and health and safety compliance. Oversee customer service, supplier arrangements, events, and food product development while maintaining operational procedures and financial records.

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. Work setting Willing to relocate Relocation costs not covered by employer Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits 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 Set staff work schedules 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 arrangements with suppliers for food and other supplies Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Develop and promote new food products Plan, organize, direct, control and evaluate daily operations Experience and specialization Computer and technology knowledge Electronic cash register Point of sale system Additional information 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 Large workload Personal suitability Accurate Client focus Dependability Excellent oral communication Organized Team player Ability to multitask

What you’ll do

Manage and evaluate daily restaurant operations, including budgets, revenues, labour costs, staffing, inventory, and health and safety compliance. Oversee customer service, supplier arrangements, events, and food product development while maintaining operational procedures and financial records.

Requirements

Requires a college or CEGEP education and 2 to less than 3 years of experience. Candidates should be organized, accurate, dependable, customer-focused team players with strong oral communication and multitasking abilities, and be familiar with electronic cash registers and point-of-sale systems.

Listed skills

• Customer service · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Budget Management
• Revenue Monitoring
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Inventory Management
• Supplier Negotiation
• Customer Service
• Complaint Resolution
• Event Management
• Menu Pricing
• Cash Balancing
• Health And Safety Compliance

Job areas

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

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