Restaurant manager

Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years Tasks Monitor revenues to determine labour cost Plan and organize daily operations Set staff work schedules 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 Address customers' complaints or concerns Certificates, licences, memberships, and courses Serving It Right Certificate Food Safety Certificate Government programs Recognized employer Work Term: Permanent Work Language: English Hours: 35 to 40 hours per week

The manager is responsible for planning daily operations, monitoring revenues, and managing staff schedules. They also oversee inventory, ensure health and safety compliance, and address customer concerns.

Candidates must have a high school diploma and between one to two years of experience. Required certifications include Serving It Right and Food Safety certificates.

• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Revenue Monitoring
• Labor Cost Management
• Daily Operations Planning
• Staff Scheduling
• Cash Balancing
• Performance Reviews
• Inventory Management
• Health and Safety Compliance
• Customer Complaint Resolution

• Hospitality
• Food & Beverage
• Management & Leadership

Minimum education

High school

Minimum experience

0+ years

Apply by

Sep 21, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level